Purification and Characterization of an Antioxidant Protein from Pearl Oyster (Pinctada fucata martensii)

Journal of Aquatic Food Product Technology

Volumn 24, Issue 7, 2015, Pages 661-671

  You, Lijun ^a   Li, Yuzhe ^a   Zhao, Haifeng ^a   Regenstein, Joe ^b   Zhao, Mouming ^a   Ren, Jiaoyan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Cornell University ^*  (United States)

Author keywords

antioxidant activity; free radicals; oxygen radical absorbance activity (ORAC); pearl oyster; Trolox

Indexed keywords

ANTIOXIDANTS; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FREE RADICALS; GEMS; MOLLUSCS; PURIFICATION; SHELLFISH;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROTEINS; DENATURATION TEMPERATURES; HIGHLY ORDERED STRUCTURE; NATURAL ANTIOXIDANTS; OXYGEN RADICAL ABSORBANCE; PEARL OYSTER; TROLOX;

PROTEINS;

EID: 84946532256     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2013.804140     Document Type: Article

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