| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601871 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Alcalase, Trypsin, and Pepsin were contrasted to prepare antioxidant peptide respectively. ⺠Optimal enzymatic parameters were obtained from OFAT and RSM experimental designed. ⺠RP, DPPH, ABTS, and FRAP methods were used to evaluate antioxidant activities of peptide. ⺠PEF was initially performed to improve antioxidant activity of egg white protein peptide.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Songyi Lin, Yan Jin, Mingyuan Liu, Yi Yang, Meishuo Zhang, Yang Guo, Gregory Jones, Jingbo Liu, Yongguang Yin,