Antioxidant activity measurement and potential antioxidant peptides exploration from hydrolysates of novel continuous microwave-assisted enzymolysis of the Scomberomorus niphonius protein

Food Chemistry

Volumn 223, Issue , 2017, Pages 89-95

  Huang, Yipeng ^a   Ruan, Guihua ^a   Qin, Zhijun ^a   Li, Haiyun ^a   Zheng, Yanjie ^b  

^a GUILIN UNIVERSITY OF TECHNOLOGY   (China)

^b Shenzhen Academy of Metrology and Quality Inspection   (China)

Author keywords

Antioxidant peptides; Continuous microwave assisted enzymatic digestion; Degree of hydrolysis; Peptide analysis; Total antioxidant activity

Indexed keywords

ANTIOXIDANTS; BROMELAIN; HYDROLYSIS; MICROWAVES; PEPTIDES;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; DEGREE OF HYDROLYSIS; ENZYMATIC DIGESTIONS; PEPTIDE ANALYSIS;

PROTEINS;

ANTIOXIDANT; BROMELAIN; PROTEINASE; FISH PROTEIN; PEPTIDE FRAGMENT; STEM BROMELAIN;

ACIDITY; AMINO ACID SEQUENCE; ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; CONTINUOUS MICROWAVE ASSISTED ENZYMATIC DIGESTION; FISH; HYDROLYSIS; INCUBATION TIME; NONHUMAN; PH; SCOMBEROMORUS NIPHONIUS; SUBSTRATE CONCENTRATION; TEMPERATURE; ANIMAL; METABOLISM; MICROWAVE RADIATION; OXIDATION REDUCTION REACTION; RADIATION RESPONSE;

ANIMALS; ANTIOXIDANTS; BROMELAINS; FISH PROTEINS; FISHES; HYDROLYSIS; MICROWAVES; OXIDATION-REDUCTION; PEPTIDE FRAGMENTS;

EID: 85006699858     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.12.026     Document Type: Article

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