Purification and characterization of high antioxidant peptides from duck egg white protein hydrolysates-Reference-Cited by-同舟云学术

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Purification and characterization of high antioxidant peptides from duck egg white protein hydrolysates

Published:2014-10 Issue:4 Volume:452 Page:888-894
ISSN:0006-291X
Container-title:Biochemical and Biophysical Research Communications
language:en
Short-container-title:Biochemical and Biophysical Research Communications

Author:

Ren Yao,Wu Hui,Li Xiaofeng,Lai Furao,Xiao Xinglong

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Ministry of Education of China

Project of Department of Education of Guangdong Province

Program for New Century Excellent Talents in University

Publisher

Elsevier BV

Subject

Cell Biology,Molecular Biology,Biochemistry,Biophysics

Reference17 articles.

1. Evidence of high center dot OH radical quenching efficiency by vitamin B-6;Matxain;J. Phys. Chem. B,2009

2. Optimization of enzymatic hydrolysis parameters for antioxidant capacity of peptide from goat placenta;Teng;Food Bioprod. Process.,2011

3. Structural and physicochemical characteristics of novel basic proteins isolated from duck egg white;Naknukool;Biosci. Biotechnol. Biochem.,2008

4. A two-step, one-pot enzymatic method for preparation of duck egg white protein hydrolysates with high antioxidant activity;Ren;Appl. Biochem. Biotechnol.,2014

5. Purification of angiotensin I-converting enzyme inhibitory peptides from a cowpea (Vigna unguiculata) enzymatic hydrolysate;Segura-Campos;Process Biochem.,2011

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