A novel antioxidative peptide derived from chicken blood corpuscle hydrolysate

Food Research International

Volumn 106, Issue , 2018, Pages 410-419

  Zheng, Zhaojun ^a   Si, Dayong ^a   Ahmad, Baseer ^a   Li, Zhongxuan ^a   Zhang, Rijun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidative peptide; Blood corpuscle; Enzymatic hydrolysis; Optimization; Separation

Indexed keywords

AGENTS; ANIMALS; BLOOD; CALCIUM; CHROMATOGRAPHY; ENZYMATIC HYDROLYSIS; FILTRATION; FREE RADICALS; GEL PERMEATION CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; LIQUID CHROMATOGRAPHY; OPTIMIZATION; OXYGEN; PAPAIN; PEPTIDES; SEPARATION;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANION EXCHANGE CHROMATOGRAPHY; ANTIOXIDATIVE PEPTIDES; FREE RADICALS SCAVENGING; GASTROINTESTINAL DIGESTION; GEL-FILTRATION CHROMATOGRAPHY; RADICAL SCAVENGING ACTIVITY; RESPONSE SURFACE METHODOLOGY;

ANTIOXIDANTS;

1,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; FLAVOURZYME; PAPAIN; PEPTIDE; PICRIC ACID; PROTEINASE;

ANIMAL; BLOOD; BLOOD CELL; CHEMISTRY; CHICKEN; DIGESTION; HYDROLYSIS; INTESTINAL SECRETIONS; ISOLATION AND PURIFICATION; PH; STOMACH JUICE; TEMPERATURE; TIME FACTOR;

ANIMALS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; BLOOD CELLS; CHICKENS; DIGESTION; ENDOPEPTIDASES; GASTRIC JUICE; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; INTESTINAL SECRETIONS; PAPAIN; PEPTIDES; PICRATES; TEMPERATURE; TIME FACTORS;

EID: 85040654803     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.12.078     Document Type: Article

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