Effects of pH, heat, and intestinal protease treatments on antioxidant activity of antioxidant peptides derived from protein hydrolysate of perilla seed meal-Reference-Cited by-同舟云学术

Effects of pH, heat, and intestinal protease treatments on antioxidant activity of antioxidant peptides derived from protein hydrolysate of perilla seed meal

Published:2021-08 Issue:5 Volume:28 Page:569-577
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:Korean J. Food Preserv.

Author:

Kim Ja Min^ORCID,Yoon Kyung Young^ORCID

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2021.28.5.569

Reference19 articles.

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2. Djagny KB, Wang Z, Xu S. Gelatin: A valuable protein for food and pharmaceutical industries: Review. Crit Rev Food Sci Nutr, 41, 481-492 (2001) 10.1080/20014091091904 11592686

3. Gallego M, Mora L, Reig M, Toldra F. Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham. Food Res Int, 105, 873-879 (2018) 10.1016/j.foodres.2017.12.006 29433284

4. Hu F, Ci A, Wang H, Zhang Y, Zhang J, Thakur K, Wei Z. Identification and hydrolysis kinetic of a novel antioxidant peptide from pecan meal using alcalase. Food Chem, 261, 301-310 (2018) 10.1016/j.foodchem.2018.04.025 29739598

5. Jang HL, Liceaga AM, Yoon KY. Purification, characterisation and stability of an antioxidant peptide derived from sandfish (Arctoscopus japonicus) protein hydrolysates. J Funct Foods, 20, 433-442 (2016) 10.1016/j.jff.2015.11.020

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