کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5132737 | 1492055 | 2017 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Generation of bioactive peptides from duck meat during post-mortem aging
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The objective of this study was to investigate the endogenous release of bioactive peptides in duck meat during 7Â days of post-mortem aging. The degradation of muscle proteins led to release of small peptides (<5Â kDa). The peptides formed in the samples after 3Â days post-mortem exhibited highest DPPH radical scavenging, oxygen radical scavenging (ORAC) and ferric reducing antioxidant power (FRAP). By using size-exclusion chromatography, the initial extract was purified into three fractions (A-C) in which fraction C exhibited the highest antioxidant activity. In total 18 peptides were sequenced and identified in the fractions by nano LC-MS/MS. Among these peptides, the peptides of fraction C possessed the lowest molecular weight and consisted of the highest amount of hydrophobic amino acid, which might be responsible for the antioxidant property of aged duck meat. The present findings provide an insight into the release of bioactive peptides in duck meat during post-mortem aging.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 237, 15 December 2017, Pages 408-415
Journal: Food Chemistry - Volume 237, 15 December 2017, Pages 408-415
نویسندگان
Dongmei Liu, Xing Chen, Jichao Huang, Ming Huang, Guanghong Zhou,