Purification of novel antioxidant peptides from myofibrillar protein hydrolysate of chicken breast and their antioxidant potential in chemical and H2O2-stressed cell systems-Reference-Cited by-同舟云学术

Purification of novel antioxidant peptides from myofibrillar protein hydrolysate of chicken breast and their antioxidant potential in chemical and H2O2-stressed cell systems

Published:2021 Issue:11 Volume:12 Page:4897-4908
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Chen Jinyu¹²³⁴⁵^ORCID,Yan Yijun¹²³⁴,Zhang Leilei¹²³⁴,Zheng Jiayu¹²³⁴,Guo Jinting¹²³⁴,Li Ruohan¹²³⁴,Zeng Jiayu¹²³⁴

Affiliation:

1. College of Biotechnology and Food Science

2. Tianjin University of Commerce

3. Tianjin 300134

4. China

5. Tianjin Key Laboratory of Food Biotechnology

Abstract

Four novel antioxidant peptides from pepsin-hydrolyzed chicken breast myofibrillar protein were identified, synthesized, and characterized.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00579K

Reference35 articles.

1. Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications

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3. The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins

4. Purification, identification and characterization of two novel antioxidant peptides from finger millet (Eleusine coracana) protein hydrolysate

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