Structure-function relationships of hydroxyl radical scavenging and chromium-VI reducing cysteine-tripeptides derived from rye secalin

Food Chemistry

Volumn 254, Issue , 2018, Pages 165-169

  Leung, Rachel ^a   Venus, Colin ^a   Zeng, Tao ^a   Tsopmo, Apollinaire ^a  

^a CARLETON UNIVERSITY   (Canada)

Author keywords

Antioxidant; Density functional theory; Hexavalent chromium; Peptides

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; ASSAYS; CHEMICAL BONDS; DENSITY FUNCTIONAL THEORY; PEPTIDES;

BIOLOGICAL FUNCTIONS; HEXAVALENT CHROMIUM; HYDROXYL RADICALS; MOLECULAR DESCRIPTORS; REDUCING ACTIVITY; SPATIAL PROXIMITY; STRUCTURE ACTIVITY RELATIONSHIPS; STRUCTURE-FUNCTION RELATIONSHIP;

CHROMIUM COMPOUNDS;

ALANINE; AMINE; ASPARTIC ACID; CHROMIUM; CYSTEINE; HYDROXYL GROUP; PHENYLALANINE; SCAVENGER; THIOL; TRIPEPTIDE; VALINE; CHROMIUM HEXAVALENT ION; GLUTEN; HYDROXYL RADICAL; OLIGOPEPTIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DENSITY FUNCTIONAL THEORY; DISSOCIATION; HYDROXYL RADICAL SCAVENGING ASSAY; IONIZATION; MACROMOLECULE; PH; QUANTUM CHEMISTRY; REDUCTION (CHEMISTRY); RYE; STRUCTURE ACTIVITY RELATION; CHEMISTRY; OXIDATION REDUCTION REACTION; SECALE;

CHROMIUM; CYSTEINE; GLUTENS; HYDROXYL RADICAL; OLIGOPEPTIDES; OXIDATION-REDUCTION; SECALE; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 85041378042     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.01.190     Document Type: Article

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