Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing by-products

Duck processing by-products were hydrolysed using eight proteases to produce an antioxidative peptide. Of the various hydrolysates produced, the pepsin extract exhibited the highest hydroxyl radical scavenging activity. The derived peptide was purified using high-performance liquid chromatography (H...

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Veröffentlicht in:	Food chemistry 2010-11, Vol.123 (2), p.216-220
Hauptverfasser:	Lee, Seung-Jae, Kim, Eun-Kyung, Hwang, Jin-Woo, Oh, Hyun-Jung, Cheong, Sun-Hee, Moon, Sang-Ho, Jeon, Byong-Tae, Lee, Sang Moo, Park, Pyo-Jam
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity Antioxidative peptide Biological and medical sciences bones duck meat Duck processing by-product Enzymatic hydrolysis Food industries free radical scavengers Fundamental and applied biological sciences. Psychology hydrolysates Hydroxyl radical meat byproducts novel foods oxidative stress peptides purification waste utilization
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