Alcalase-generated proteolysates of stone fish (Actinopyga lecanora) flesh as a new source of antioxidant peptides
作者： Sara Bordbar , Afshin Ebrahimpour , Mohammad Zarei , Azizah Abdul Hamid , Nazamid Saari
DOI: 10.1080/10942912.2018.1497060
关键词:
摘要: … content of food systems. Therefore, reducing oxidative stress using antioxidants can serve as … of safe and natural antioxidants. Recently, the generation and characterization of bioactive …
sci-hub.se 参考文章(63)
Jamilah Bakar, D. Mat Hashim, Alfi Khatib, M. Shamloo, Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates. international food research journal. ,vol. 19, pp. 183- 188 ,(2012)
Marie-Isabel Aguilar, HPLC of peptides and proteins : methods and protocols Humana Press. ,(2004)
K. Elavarasan, V. Naveen Kumar, B.A. Shamasundar, Antioxidant and Functional Properties of Fish Protein Hydrolysates from Fresh Water Carp (Catla catla) as Influenced by the Nature of Enzyme Journal of Food Processing and Preservation. ,vol. 38, pp. 1207- 1214 ,(2014) , 10.1111/JFPP.12081
Xiangzhen Kong, Huiming Zhou, Yufei Hua, Preparation and antioxidant activity of wheat gluten hydrolysates (WGHs) using ultrafiltration membranes Journal of the Science of Food and Agriculture. ,vol. 88, pp. 920- 926 ,(2008) , 10.1002/JSFA.3172
Ali Bougatef, Mohamed Hajji, Rafik Balti, Imen Lassoued, Yosra Triki-Ellouz, Moncef Nasri, Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases Food Chemistry. ,vol. 114, pp. 1198- 1205 ,(2009) , 10.1016/J.FOODCHEM.2008.10.075
Frank C. Church, Harold E. Swaisgood, David H. Porter, George L. Catignani, Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins Journal of Dairy Science. ,vol. 66, pp. 1219- 1227 ,(1983) , 10.3168/JDS.S0022-0302(83)81926-2
Pyo-Jam Park, Won-Kyo Jung, Kyung-Soo Nam, F. Shahidi, Se-Kwon Kim, Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk Journal of the American Oil Chemists' Society. ,vol. 78, pp. 651- 656 ,(2001) , 10.1007/S11746-001-0321-0
Koichiro Saito, Dong-Hao Jin, Tomohisa Ogawa, Koji Muramoto, Eiko Hatakeyama, Tadashi Yasuhara, Kiyoshi Nokihara, Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry. Journal of Agricultural and Food Chemistry. ,vol. 51, pp. 3668- 3674 ,(2003) , 10.1021/JF021191N
Hamid Tanzadehpanah, Ahmad Asoodeh, Jamshidkhan Chamani, An antioxidant peptide derived from Ostrich (Struthio camelus) egg white protein hydrolysates Food Research International. ,vol. 49, pp. 105- 111 ,(2012) , 10.1016/J.FOODRES.2012.08.022
Mohammad Zarei, Afshin Ebrahimpour, Azizah Abdul-Hamid, Farooq Anwar, Nazamid Saari, Production of Defatted Palm Kernel Cake Protein Hydrolysate as a Valuable Source of Natural Antioxidants International Journal of Molecular Sciences. ,vol. 13, pp. 8097- 8111 ,(2012) , 10.3390/IJMS13078097