Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion
Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion
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DOI：
10.1016/j.foodchem.2009.11.018
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发表时间：
2010-06-01
期刊：
影响因子：
8.8
通讯作者：
Ren, Jiaoyan
中科院分区：
文献类型：
--
作者：
You, Lijun;Zhao, Mouming;Ren, Jiaoyan
采用两阶段体外消化模型系统(胃酶处理2 h，胰酶处理2 h，均为37℃)模拟人胃肠道(GI)消化过程，测定木瓜酶消化制备的泥鳅多肽的抗氧化活性变化。结果表明，最终的GI消化液中含有38.1%的游离氨基酸，并含有短链多肽(
A two-stage in vitro digestion model system (a pepsin treatment for 2 h followed by a pancreatin treatment for 2 h, both at 37 degrees C) was used to simulate the process of human gastrointestinal (GI) digestion to determine the changes in antioxidant activities of loach peptide previously prepared by papain digestion. Results showed that the final GI digests contained 38.1% free amino acids, with short chain peptides (