The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham

The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham

•The purification of XHP and JHP showed that low molecular weight peptides (

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Bibliographische Detailangaben
Veröffentlicht in:Food chemistry 2018-11, Vol.266, p.420-426
Hauptverfasser: Xing, Lujuan, Liu, Rui, Gao, Xiaoge, Zheng, Jinxiao, Wang, Chong, Zhou, Guanghong, Zhang, Wangang
Format: Artikel
Sprache:eng
Schlagworte:
Amino Acid Sequence
Animals
Antioxidant activity
Antioxidants - analysis
Antioxidants - chemistry
Chromatography, High Pressure Liquid
Jinhua ham
Meat Products - analysis
Molecular Weight
Oligopeptides - analysis
Oligopeptides - chemistry
Oligopeptides - isolation & purification
Peptide
Peptides - analysis
Peptides - chemistry
Peptides - isolation & purification
Protein homology
Proteomics
Swine
Tandem Mass Spectrometry
Xuanwei ham
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Beschreibung
Zusammenfassung:•The purification of XHP and JHP showed that low molecular weight peptides (
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.06.034