Contribution of specific amino acid and secondary structure to the antioxidant property of corn gluten proteins

Food Research International

Volumn 105, Issue , 2018, Pages 836-844

  Jiang, Yuan ^a   Zhang, Mingdi ^a   Lin, Songyi ^a,b   Cheng, Sheng ^b  

^a JILIN UNIVERSITY   (China)

^b DALIAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

Amino acid; Antioxidant activity; Corn; Electron spin resonance (ESR); HepG2 cells; Secondary structure

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; DICHROISM; ELECTROSPINNING; MAGNETIC MOMENTS; PEPTIDES; PLANTS (BOTANY); PROTEINS; SPIN DYNAMICS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; ANTIOXIDANT PROPERTIES; CELLULAR ANTIOXIDANT ACTIVITIES; CORN; HEP-G2 CELLS; OXYGEN RADICAL ABSORBANCE CAPACITIES; SECONDARY STRUCTURES;

ELECTRON SPIN RESONANCE SPECTROSCOPY;

1,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; GLUTEN; HYDROXYL RADICAL; PEPTIDE FRAGMENT; PICRIC ACID;

AMINO ACID SEQUENCE; CHEMISTRY; CIRCULAR DICHROISM; ELECTRON SPIN RESONANCE; FOOD ANALYSIS; HEP-G2 CELL LINE; HUMAN; ISOLATION AND PURIFICATION; MAIZE; OXYGEN RADICAL ABSORBANCE CAPACITY; PLANT SEED; PROCEDURES; PROTEIN SECONDARY STRUCTURE; STRUCTURE ACTIVITY RELATION;

AMINO ACID SEQUENCE; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CIRCULAR DICHROISM; ELECTRON SPIN RESONANCE SPECTROSCOPY; FOOD ANALYSIS; GLUTENS; HEP G2 CELLS; HUMANS; HYDROXYL RADICAL; OXYGEN RADICAL ABSORBANCE CAPACITY; PEPTIDE FRAGMENTS; PICRATES; PROTEIN STRUCTURE, SECONDARY; SEEDS; STRUCTURE-ACTIVITY RELATIONSHIP; ZEA MAYS;

EID: 85042222673     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.12.022     Document Type: Article

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