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题名: Novel antioxidative peptides from the protein hydrolysate of oysters (Crassostrea talienwhanensis)
作者: Wang, Qiukuan1, 2;  Li, Wei2;  He, Yunhai2;  Ren, Dandan2;  Kow, Felicia3;  Song, Linlin2;  Yu, Xingju1
关键词: Antioxidative peptide ;  Hydrolysate ;  Oyster Crassostrea talienwhanensis ;  Radical scavenging activity ;  Subtilisin
刊名: FOOD CHEMISTRY
发表日期: 2014-02-15
DOI: 10.1016/j.foodchem.2013.08.099
卷: 145, 页:991-996
收录类别: SCI
文章类型: Article
WOS标题词: Science & Technology ;  Physical Sciences ;  Life Sciences & Biomedicine
类目[WOS]: Chemistry, Applied ;  Food Science & Technology ;  Nutrition & Dietetics
研究领域[WOS]: Chemistry ;  Food Science & Technology ;  Nutrition & Dietetics
英文摘要: The antioxidative activity of hydrolysate peptides from oysters (Crassostrea talienwhanensis) was investigated. After hydrolysis with subtilisin, the yields of the peptides that were soluble in trichloroacetic acid (TCA-soluble) and the antioxidant activities of the resulting hydrolysate were determined using an orthogonal design and a hydroxyl radical scavenging reaction. The hydrolysate was fractionated using Sephadex G-15 gel filtration chromatography, and the two resulting bioactive peptides were subsequently purified by RP-HPLC with a Kromasil C18 (ODS) column. The amino acid sequences were analyzed by nano-ESI-MS/MS.
关键词[WOS]: ENZYMATIC-HYDROLYSIS ;  FUNCTIONAL-PROPERTIES ;  FRAME PROTEIN ;  IDENTIFICATION ;  PURIFICATION ;  PROTEASES ;  MUSCLE ;  CELLS ;  RATS
语种: 英语
WOS记录号: WOS:000327685200135
Citation statistics: 
内容类型: 期刊论文
URI标识: http://cas-ir.dicp.ac.cn/handle/321008/145869
Appears in Collections:中国科学院大连化学物理研究所_期刊论文

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作者单位: 1.Chinese Acad Sci, Dalian Inst Chem Phys, Marine Bioprod Engn Grp, Dalian 116023, Peoples R China
2.Dalian Ocean Univ, Key Lab Aquat Prod Proc & Utilizat Liaoning Prov, Dalian 116023, Peoples R China
3.Australian Maritime Coll, Launceston, Tas 7250, Australia

Recommended Citation:
Wang, Qiukuan,Li, Wei,He, Yunhai,et al. Novel antioxidative peptides from the protein hydrolysate of oysters (Crassostrea talienwhanensis)[J]. FOOD CHEMISTRY,2014,145:991-996.
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