Antioxidant properties of Salmon (Salmo salar) protein hydrolysate and peptide fractions isolated by reverse-phase HPLC

Antioxidant properties of Salmon (Salmo salar) protein hydrolysate and peptide fractions isolated by reverse-phase HPLC

Deboned salmon flesh proteins were digested with three proteases (pepsin, trypsin and chymotrypsin) and the digest passed through a

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Bibliographische Detailangaben
Veröffentlicht in:Food research international 2013-06, Vol.52 (1), p.315-322
Hauptverfasser: Girgih, Abraham T., Udenigwe, Chibuike C., Hasan, Fida M., Gill, Tom A., Aluko, Rotimi E.
Format: Artikel
Sprache:eng
Schlagworte:
2,2-diphenyl-1-picrylhydrazyl
Amino acid profile
antioxidant activity
Antioxidant properties
Antioxidants
Biological and medical sciences
Chelating
chymotrypsin
filtration
Fish and seafood industries
Food industries
Foods
free radical scavengers
Free radicals
Fundamental and applied biological sciences. Psychology
glutathione
health foods
high performance liquid chromatography
Hydrolysates
hydrophobicity
hydroxyl radicals
ingredients
linoleic acid
metal ions
ORAC
oxidation
oxidative stress
pepsin
Peptides
protein hydrolysates
Proteins
RP-HPLC peptide fractions
Salmo salar
Salmon
Salmon protein hydrolysate
shelf life
trypsin
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Beschreibung
Zusammenfassung:Deboned salmon flesh proteins were digested with three proteases (pepsin, trypsin and chymotrypsin) and the digest passed through a
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2013.03.034