Enzymatic protein hydrolysates from high pressure-pretreated isolated pea proteins have better antioxidant properties than similar hydrolysates produced from heat pretreatment

Food Chemistry

Volumn 188, Issue , 2015, Pages 510-516

  Girgih, Abraham T ^a   Chao, Dongfang ^a   Lin, Lin ^a,b   He, Rong ^a,c   Jung, Stephanie ^d   Aluko, Rotimi E ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITY OF TORONTO   (Canada)

^c NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

^d CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

Alcalase; Antioxidant; High pressure; High temperature; Pea protein; Protein hydrolysate

Indexed keywords

ANTIOXIDANTS; COMPENSATION (PERSONNEL); HYDROLYSIS; OXYGEN; PEPTIDES;

ALCALASE; HIGH PRESSURE; HIGH TEMPERATURE; PEA PROTEINS; PROTEIN HYDROLYSATE;

PROTEINS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; EGG WHITE; HYDROXYL RADICAL; ISOLATED PEA PROTEIN; OXYGEN RADICAL; PROTEIN HYDROLYSATE; SUBTILISIN; SUPEROXIDE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; ANTIOXIDANT; PEPTIDE; PLANT PROTEIN;

ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; ENZYME RELEASE; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; HEAT TREATMENT; HYDROLYSIS; HYDROXYL RADICAL SCAVENGING ASSAY; NONHUMAN; ORAC ASSAY; PEA; CHEMISTRY; HEAT; PRESSURE;

PISUM SATIVUM;

ANTIOXIDANTS; HOT TEMPERATURE; HYDROLYSIS; PEAS; PEPTIDES; PLANT PROTEINS; PRESSURE; PROTEIN HYDROLYSATES; SUBTILISINS;

EID: 84929359138     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.024     Document Type: Article

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