Antioxidant potential of edible mushroom (Agaricus bisporus) protein hydrolysates and their ultrafiltration fractions

Food Chemistry

Volumn 230, Issue , 2017, Pages 58-67

  Kimatu, Benard Muinde ^a,c   Zhao, Liyan ^a   Biao, Yuan ^a   Ma, Gaoxing ^a   Yang, Wenjian ^b   Pei, Fei ^b   Hu, Qiuhui ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

^c EGERTON UNIVERSITY   (Kenya)

Author keywords

Agaricus bisporus; Antioxidant activity; Electrophoretic profile; Peptide fractions; Protein hydrolysates

Indexed keywords

AGENTS; ANTIOXIDANTS; FATTY ACIDS; HYDROLYSIS; LINOLEIC ACID; PEPTIDES; PLANTS (BOTANY); PROTEINS;

AGARICUS BISPORUS; ANTI-OXIDANT ACTIVITIES; BIOACTIVE INGREDIENTS; CONCENTRATION-DEPENDENT; EFFECTIVE CONCENTRATION; ELECTROPHORETIC PROFILE; LOW-MOLECULAR-WEIGHT PEPTIDES; PROTEIN HYDROLYSATE;

FUNGI;

ENZYME; FLAVOURZYME; LINOLEIC ACID; PANCREATIN; PEPTIDE; PROTEIN HYDROLYSATE; SUBTILISIN; UNCLASSIFIED DRUG; ANTIOXIDANT; FUNGAL PROTEIN; PEPTIDE HYDROLASE;

AGARICUS BISPORUS; AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; CONCENTRATION RESPONSE; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; EC50; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; FUNCTIONAL FOOD; HYDROLYSIS; MOLECULAR SIZE; MOLECULAR WEIGHT; OXIDATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; ULTRAFILTRATION; AGARICUS; CHEMISTRY; METABOLISM;

AGARICUS; ANTIOXIDANTS; FUNGAL PROTEINS; HYDROLYSIS; PEPTIDE HYDROLASES; PROTEIN HYDROLYSATES; ULTRAFILTRATION;

EID: 85016292143     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.030     Document Type: Article

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