Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatments

Food Chemistry

Volumn 271, Issue , 2019, Pages 614-622

  Wong, Fai Chu ^a   Xiao, Jianbo ^b   Ong, Michelle G Ling ^a   Pang, Mei Jing ^a   Wong, Shao Jun ^a   Teh, Lai Kuan ^a   Chai, Tsun Thai ^a  

^a UNIVERSITI TUNKU ABDUL RAHMAN   (Malaysia)

^b UNIVERSITY OF MACAU   (Macao)

Author keywords

Antioxidant peptide; DNA oxidation; Lipid peroxidation; pH stability; Protein oxidation; Purification; Simulated gastrointestinal digestion; Thermal treatment

Indexed keywords

ANTIOXIDANTS; HEAT TREATMENT; OXIDATION; PH EFFECTS; PURIFICATION;

ANTIOXIDANT PEPTIDES; DNA OXIDATION; GASTROINTESTINAL DIGESTION; LIPID PEROXIDATION; PH STABILITY; PROTEIN OXIDATION;

PEPTIDES;

ANTIOXIDANT; CARNOSINE; NUTRACEUTICAL; PEPTIDE; PEPTIDE MYPGLA; PEPTIDE WAFAPA; PLASMID DNA; PROTEIN HYDROLYSATE; SUBTILISIN; UNCLASSIFIED DRUG; HYDROGEN PEROXIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; BLUE SPOTTED STINGRAY; DIGESTION; DNA DAMAGE; ERYTHROCYTE; FISH STING; FUNCTIONAL FOOD; HEATING; HUMAN; HUMAN CELL; LIPID OXIDATION; LIPID PEROXIDATION; MALAYSIA; NONHUMAN; OXIDATIVE STRESS; PH; PROTEIN ANALYSIS; PROTEIN STABILITY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SEQUENCE ANALYSIS; SIMULATION; ANIMAL; CHEMISTRY; METABOLISM; SKATE (FISH);

ANIMALS; ANTIOXIDANTS; DIGESTION; HYDROGEN PEROXIDE; PEPTIDES; PROTEIN HYDROLYSATES; SKATES (FISH);

EID: 85050976741     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.07.206     Document Type: Article

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