Preparation and evaluation of antioxidant peptides from ethanol-soluble proteins hydrolysate of Sphyrna lewini muscle-Reference-Cited by-同舟云学术

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Preparation and evaluation of antioxidant peptides from ethanol-soluble proteins hydrolysate of Sphyrna lewini muscle

Published:2012-08 Issue:2 Volume:36 Page:240-250
ISSN:0196-9781
Container-title:Peptides
language:en
Short-container-title:Peptides

Author:

Wang Bin,Li Zhong-Rui,Chi Chang-Feng,Zhang Qi-Hong,Luo Hong-Yu

Funder

China National Science Foundation

the State-level Spark Program

Zhejiang Province Science Foundation

the Open Foundation from Ocean Fishery Science and Technology in the Most Important Subjects of Zhejiang

Publisher

Elsevier BV

Subject

Cellular and Molecular Neuroscience,Endocrinology,Physiology,Biochemistry

Reference65 articles.

1. Antioxidant activity of peptide fractions of capelin protein hydrolysates;Amarowicz;Food Chem,1997

2. Carnosine, homocarnosine and anserine: could they act as antioxidants in vivo?;Aruoma;Biochem J,1989

3. Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins;Bougatef;Food Chem,2010

4. Effect of synthetic antioxidants. (BHA, BHT and PG) on the mutagenicity of IQ-like compounds;Chen;Food Chem,1992

5. Purification and characterization of a novel angiotensin-I converting enzyme (ACE) inhibitory peptide derived from enzymatic hydrolysate of grass carp protein;Chen;Peptides,2012

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