| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601245 | Food Chemistry | 2014 | 6 Pages |
Abstract
The critical reaction temperature, pH, hydrolysis time and enzyme-to-substrate (E/S) ratio were determined for the optimum hydrolysis with subtilisin, and the E/S ratio was found to be the most critical reaction condition. The amino acid sequences of the peptides (518 and 440Â Da) were proline-valine-methionine-glycine-aspartic acid (PVMGA) and glutamine-histidine-glycine-valine (QHGV), respectively. These two novel peptides exhibited high antioxidative actions based on their hydroxyl and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Qiukuan Wang, Wei Li, Yunhai He, Dandan Ren, Felicia Kow, Linlin Song, Xingju Yu,