Potential antioxidant peptides produced from whey hydrolysis with an immobilized aspartic protease from Salpichroa origanifolia fruits

Food Chemistry

Volumn 237, Issue , 2017, Pages 350-355

  Rocha, Gabriela Fernanda ^a   Kise, Francisco ^a   Rosso, Adriana Mabel ^a   Parisi, Mónica Graciela ^a  

^a DEPARTAMENTO DE CIENCIAS BÁSICAS   (Argentina)

Author keywords

Antioxidant peptides; Enzymatic hydrolysates; Immobilization; Whey protein concentrate

Indexed keywords

ANTIOXIDANTS; ENZYMES; FRUITS; PEPTIDES; RADIOACTIVE WASTE VITRIFICATION; REUSABILITY;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; BETA-LACTOGLOBULIN; ENZYMATIC HYDROLYSATES; GLUTARALDEHYDE-AGAROSE; RADICAL SCAVENGING ACTIVITY; WHEY PROTEIN CONCENTRATE;

HYDROLYSIS;

ASPARTIC PROTEINASE; CASEIN; HEMOGLOBIN; WHEY PROTEIN; ANTIOXIDANT; PEPTIDE; PROTEIN HYDROLYSATE;

ALKALINITY; AMINO ACID SEQUENCE; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; COVALENT BOND; DPPH RADICAL SCAVENGING ASSAY; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME DENATURATION; ENZYME IMMOBILIZATION; ENZYME ISOLATION; ENZYME STRUCTURE; FRUIT; HYDROLYSIS; IC50; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; SALPICHROA ORIGANIFOLIA; THERMOSTABILITY; WHEY; CHEMISTRY;

ANTIOXIDANTS; FRUIT; HYDROLYSIS; PEPTIDES; PROTEIN HYDROLYSATES; WHEY; WHEY PROTEINS;

EID: 85020008466     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.05.112     Document Type: Article

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