Antioxidant properties of Salmon (Salmo salar) protein hydrolysate and peptide fractions isolated by reverse-phase HPLC
Antioxidant properties of Salmon (Salmo salar) protein hydrolysate and peptide fractions isolated by reverse-phase HPLC
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DOI：
10.1016/j.foodres.2013.03.034
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发表时间：
2013-06-01
影响因子：
8.1
通讯作者：
Aluko, Rotimi E.
中科院分区：
文献类型：
--
作者：
Girgih, Abraham T.;Udenigwe, Chibuike C.;Aluko, Rotimi E.
用三种蛋白酶（胃蛋白酶、胰蛋白酶和胰凝乳蛋白酶）消化去骨鲑鱼肉蛋白，消化物通过SF 1> SF 4，特别是在0.1和0.5 mg/mL肽浓度下。因此，鲑鱼肽可以作为有用的成分，以提高含脂质食品的保质期，也可以用于旨在减少氧化应激的营养产品的配制。(C)2013爱思唯尔有限公司保留所有权利。
Deboned salmon flesh proteins were digested with three proteases (pepsin, trypsin and chymotrypsin) and the digest passed through a SF1 > SF4, especially at 0.1 and 0.5 mg/mL peptide concentrations. Therefore, salmon peptides may serve as useful ingredients to improve shelf life of lipid-containing foods and also for the formulation of nutritional products aimed at oxidative stress reduction. (C) 2013 Elsevier Ltd. All rights reserved.