Peptide Fractionation and Free Radical Scavenging Activity of Zein Hydrolysate-Reference-Cited by-同舟云学术

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Peptide Fractionation and Free Radical Scavenging Activity of Zein Hydrolysate

Published:2009-11-24 Issue:1 Volume:58 Page:587-593
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tang Xueyan¹,He Zhiyong¹,Dai Yanfeng¹,Xiong Youling L.¹²,Xie Mingyong³,Chen Jie¹

Affiliation:

1. State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

2. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546

3. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330031, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9028656

Reference27 articles.

1. Antioxidant Activity of Proteins and Peptides

2. Fractionation and characterisation for antioxidant activity of hydrolysed whey protein

3. Preparation of Antioxidant Enzymatic Hydrolysates from α-Lactalbumin and β-Lactoglobulin. Identification of Active Peptides by HPLC-MS/MS

4. Antioxidant Activity of Peptides Derived from Egg White Proteins by Enzymatic Hydrolysis

5. Antioxidant Activity of Peptides Obtained from Porcine Myofibrillar Proteins by Protease Treatment

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