Extraction optimization and screening of antioxidant peptides from grass carp meat and synergistic–antagonistic effect-Reference-Cited by-同舟云学术

Extraction optimization and screening of antioxidant peptides from grass carp meat and synergistic–antagonistic effect

Published:2022-03-25 Issue:5 Volume:10 Page:1481-1493
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Jia Xiao‐yan¹,Zhu Min‐fang¹,Zhang Lu¹²,Ma Tian‐Xin¹,Li Yi‐hua¹,Sheng Wen‐sheng²,Tu Zong‐cai¹³^ORCID

Affiliation:

1. National R&D Center of Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi College of Life Science Jiangxi Normal University Nanchang China

2. Jiangxi Deshang Pharmaceutical Research Institute Co., Ltd. Yichun China

3. State Key Laboratory of Food Science and Technology Nanchang University Nanchang China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2765

Reference50 articles.

1. Synergism and antagonism between quercetin and other chain-breaking antioxidants in lipid systems of increasing structural organisation

2. Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin

3. Grass carp peptides hydrolysed by the combination of Alcalase and Neutrase: Angiotensin-I converting enzyme (ACE) inhibitory activity, antioxidant activities and physicochemical profiles

4. Processing Optimization and Characterization of Angiotensin-Ι-Converting Enzyme Inhibitory Peptides from Lizardfish (Synodus macrops) Scale Gelatin

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

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