Effects of simulated gastrointestinal digestion on the physicochemical properties, erythrocyte haemolysis inhibitory ability and chemical antioxidant activity of mulberry leaf protein and its hydrolysates

International Journal of Food Science and Technology

Volumn 53, Issue 2, 2018, Pages 282-295

  Sun, Chongzhen ^a   Wu, Wenjia ^a   Yin, Zhina ^a   Fan, Liuhui ^a   Ma, Yurong ^a   Lai, Furao ^a   Wu, Hui ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; digestion; erythrocyte haemolysis; mulberry leaf protein; peptides

Indexed keywords

AGENTS; ANTIOXIDANTS; BLOOD; PEPTIDES; PLANTS (BOTANY); SLUDGE DIGESTION;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT EFFICIENCIES; GASTROINTESTINAL DIGESTION; GASTROINTESTINAL TRACT; HAEMOLYSIS; LEAF PROTEINS; PHYSICOCHEMICAL PROPERTY;

PROTEINS;

EID: 85040363910     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13584     Document Type: Article

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