High hydrostatic pressure (HHP)-induced structural modification of patatin and its antioxidant activities

Molecules

Volumn 22, Issue 3, 2017, Pages

  Elahi, Rizwan ^a   Mu, Tai Hua ^a  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Antioxidant activities; High hydrostatic pressure; Iron chelation potential; Potato patatin; Surface hydrophobicity; Thermal properties

Indexed keywords

ANTIOXIDANT; CARBOXYLESTERASE; IRON CHELATING AGENT; PATATIN PROTEIN, SOLANUM TUBEROSUM; PLANT MEDICINAL PRODUCT; PLANT PROTEIN; SCAVENGER;

CHEMICAL PHENOMENA; CHEMICAL STRUCTURE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; HYDROSTATIC PRESSURE; INFRARED SPECTROSCOPY; ISOLATION AND PURIFICATION; MOLECULAR WEIGHT;

ANTIOXIDANTS; CALORIMETRY, DIFFERENTIAL SCANNING; CARBOXYLIC ESTER HYDROLASES; FREE RADICAL SCAVENGERS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; HYDROSTATIC PRESSURE; IRON CHELATING AGENTS; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; PHYTOCHEMICALS; PLANT PROTEINS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 85015663067     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules22030438     Document Type: Article

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