In vitro and in silico analysis of potential antioxidant peptides obtained from chicken hydrolysate produced using Alcalase-Reference-Cited by-同舟云学术

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In vitro and in silico analysis of potential antioxidant peptides obtained from chicken hydrolysate produced using Alcalase

Published:2022-07 Issue: Volume:157 Page:111253
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Xiao Chuqiao,Toldrá Fidel,Zhao Mouming,Zhou Feibai,Luo Donghui,Jia Ruibo,Mora Leticia

Funder

National Natural Science Foundation of China

Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Altınelataman, C., Koroleva, O., Fedorova, T., Torkova, A., Lisitskaya, K., Tsentalovich, M.,... Çelik, U. (2019). An in vitro and in silico study on the antioxidant and cell culture-based study on the chemoprotective activities of fish muscle protein hydrolysates obtained from European seabass and gilthead seabream. Food Chemistry, 271, 724-732. http://doi.org/10.1016/j.foodchem.2018.08.004.

2. Catalytic activity studies of some copper(II)-histidine-containing dipeptide complexes on aqueous superoxide ion dismutation;Amar;Journal of Inorganic Biochemistry,1982

3. Stability and antioxidative activities of casein peptide fractions during simulated gastrointestinal digestion in vitro: Charge properties of peptides affect digestive stability;Ao;Food Research International,2013

4. In vitro antioxidant activities of enzymatic hydrolysate from schizochytrium sp. and its hepatoprotective effects on acute alcohol-induced liver injury in vivo;Cai;Marine Drugs,2017

5. Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review;Chalamaiah;Food Chemistry,2018

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