Antioxidant activity of arrowhead protein hydrolysates produced by a novel multi-frequency S-type ultrasound-assisted enzymolysis
Author:
Affiliation:
1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China;
2. Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
Funder
National Key R & D Program, China
Postgraduate Research & Practice Innovation Program of Jiangsu Province, China
Publisher
Informa UK Limited
Subject
Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/14786419.2019.1601192
Reference13 articles.
1. Antioxidant Activity of Designed Peptides Based on the Antioxidative Peptide Isolated from Digests of a Soybean Protein
2. Enhancement of ultrasonic cavitation yield by multi-frequency sonication
3. Preparation of Antioxidant Enzymatic Hydrolysates from α-Lactalbumin and β-Lactoglobulin. Identification of Active Peptides by HPLC-MS/MS
4. Ecobiology and distribution ofSagittaria sagittifolia L. in Czechoslovakia
5. Ultrasound Pretreatment as an Useful Tool to Enhance Egg White Protein Hydrolysis: Kinetics, Reaction Model, and Thermodinamics
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