A specific antioxidant peptide: Its properties in controlling oxidation and possible action mechanism.

Yang, Qian; Cai, Xixi; Yan, Ana; Tian, Yongqi; Du, Ming; Wang, Shaoyun

Yang, Qian; Cai, Xixi; Yan, Ana; Tian, Yongqi; Du, Ming; Wang, Shaoyun.

Afiliación

Yang Q; College of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China; College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China.
Cai X; College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China.
Yan A; College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China.
Tian Y; College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Du M; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: duming@dlpu.edu.cn.
Wang S; College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China. Electronic address: shywang@fzu.edu.cn.

Food Chem ; 327: 126984, 2020 Oct 15.

Article en En | MEDLINE | ID: mdl-32447132

Asunto(s)

Antioxidantes/química; Péptidos/química; Cinética; Oxidación-Reducción; Espectrometría de Masas en Tándem

Palabras clave

ABTS free radical scavenging; Antioxidant; Black sharkskin; Mechanism; Peptide

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Péptidos / Antioxidantes Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article País de afiliación: China

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