Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry

Autor:	Changwei Ma, Yongkang Luo, Saiyi Zhong, Young C. Lin
Rok vydání:	2011
Předmět:	chemistry.chemical_classification Silver carp Antioxidant Chromatography biology DPPH medicine.medical_treatment Linoleic acid Ultrafiltration Peptide General Medicine biology.organism_classification Hydrolysate Analytical Chemistry chemistry.chemical_compound chemistry medicine Carp Food Science
Zdroj:	Food Chemistry. 126:1636-1642
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2010.12.046
Popis:	Silver carp processing by-product protein is usually discarded as an industrial solid waste. In this study the protein was recovered using a pH-shift method, after which seven commercial proteases were separately employed to prepare antioxidative hydrolysates. Among the hydrolysates, pepsin hydrolysates, which had the highest free radical-scavenging activity, were further separated into five peptide fractions, SCPH-I (>10kDa), SCPH-II (5-10kDa), SCPH-III (3-5kDa), SCPH-IV (1-3kDa), and SCPH-V (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4763ddba6e8e62e87f7248874e1bc178 https://doi.org/10.1016/j.foodchem.2010.12.046 Zobrazit plný text záznamu Full Text from ScienceDirect