Antioxidant Activity and Stability Study of Peptides from Enzymatically Hydrolyzed Male Silkmoth-Reference-Cited by-同舟云学术

Antioxidant Activity and Stability Study of Peptides from Enzymatically Hydrolyzed Male Silkmoth

Published:2016-09-09 Issue:1 Volume:41 Page:e13081
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Liu Yuanyuan¹,Wan Siyuan²,Liu Jun²,Zou Yuxiao²,Liao Sentai¹²

Affiliation:

1. College of Food Science and Technology; Guangdong Ocean University; Zhanjiang 524000 China

2. Sericultural & Agri-Food Research Institute Guangdong Academy of Agiricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510000 China

Funder

Key Projects in the National Science & Technology Pillar Program during the Twelfth Five-year Plan Period, China

Presidential Foundation of Guangdong Academy of Agricultural Science

Special Scientific Research Fund of Meteorological Public Welfare Profession of China

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13081/fullpdf

Reference34 articles.

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

2. Effect of simulated gastro-duodenal digestion on the allergenic reactivity of beta-lactoglobulin;Bossios;Clin. Transl. Allergy,2011

3. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe;Boxin;J. Agric. Food Chem.,2001

4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Sci. Technol.,1995

5. Protective effects of curcumin and its analogues against free radical-induced oxidative haemolysis of human red blood cells;Deng;Food Chem.,2006

Cited by 54 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Selenium-Chelating Peptide Derived from Wheat Gluten: In Vitro Functional Properties;Foods;2024-06-10

2. Techno-Functional and Antioxidant Properties of Extracted Protein from Edible Insects;ACS Food Science & Technology;2024-05-03

3. Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients;Foods;2024-01-31

4. A review of edible insect proteins application: health benefits and safety;Journal of Insects as Food and Feed;2024-01-29

5. Insects as a sustainable source of emerging proteins and their processing to obtain bioactive compounds: an updated review;Sustainable Food Technology;2024