Stability of antiradical activity of protein extracts and hydrolysates from dry-cured pork loins with probiotic strains of LAB

Nutrients

Volumn 10, Issue 4, 2018, Pages

  Kęska, P Paulina ^a   Stadnik, Joanna ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Antiradical peptides; Dry cured meat products; In vitro digestion

Indexed keywords

PANCREATIN; PROBIOTIC AGENT; PROTEIN HYDROLYSATE; SCAVENGER;

ABTS RADICAL SCAVENGING ASSAY; AMINO ACID SEQUENCE; ANTIOXIDANT ACTIVITY; ARTICLE; BIFIDOBACTERIUM ANIMALIS; DEGRADATION; EXTRACT; FERMENTATION; IC50; IN VITRO STUDY; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; MOLECULAR WEIGHT; NONHUMAN; PH; PROTEIN DEGRADATION; PROTEIN EXTRACT; YEAST; FOOD INDUSTRY; LACTOBACILLALES; LIQUID CHROMATOGRAPHY; MEAT; METABOLISM; MICROBIOLOGY; PROCEDURES; PROTEIN STABILITY; RED MEAT; TANDEM MASS SPECTROMETRY; TIME FACTOR;

AMINO ACID SEQUENCE; CHROMATOGRAPHY, LIQUID; FERMENTATION; FOOD-PROCESSING INDUSTRY; FREE RADICAL SCAVENGERS; LACTOBACILLALES; MEAT PRODUCTS; MOLECULAR WEIGHT; PROBIOTICS; PROTEIN HYDROLYSATES; PROTEIN STABILITY; PROTEOLYSIS; RED MEAT; TANDEM MASS SPECTROMETRY; TIME FACTORS;

EID: 85045989388     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu10040521     Document Type: Article

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