Journal ArticleDOI
Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)
TLDR
In this paper, chicken protein hydrolysate (CPH) was fractionated by gel filtration on Sephadex G-25 and the antioxidant and free radical-scavenging activities of four CPH fractions were measured using reducing power, inhibition of linoleic acid autoxidation, and 1,1-diphenyl-2- pycrylhydrazyl (DPPH)/superoxide/hydroxyl radical scavenging assay.About:
This article is published in Food Chemistry.The article was published on 2008-01-15. It has received 658 citations till now. The article focuses on the topics: Hydrolysate & Linoleic acid.read more
Citations
More filters
Journal ArticleDOI
Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review.
TL;DR: Chickpea has several potential health benefits, and, in combination with other pulses and cereals, it could have beneficial effects on some of the important human diseases such as CVD, type 2 diabetes, digestive diseases and some cancers.
Journal ArticleDOI
Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications
TL;DR: A critical evaluation of methods used for assessing antioxidative activity of peptides is presented, and examples of promising applications of these peptides in food, nutraceuticals and cosmeceuticals are discussed with an insight to the future research needs.
Journal ArticleDOI
Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate
TL;DR: In this article, the properties of peanut protein isolate (PPI) and peanut protein hydrolysate (PPH) prepared using Alcalase, at different degrees of hydrolysis (DH) were investigated.
Journal ArticleDOI
Microbial Proteases Applications.
TL;DR: The current review focuses on the comparison among different proteases and the current problems faced during production and application at the industrial level to promote microbial proteases economically and commercially around the world.
Journal ArticleDOI
Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion
TL;DR: A two-stage in vitro digestion model system (a pepsin treatment for 2h followed by a pancreatin treatment, both at 37°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.
References
More filters
Journal ArticleDOI
Involvement of the Superoxide Anion Radical in the Autoxidation of Pyrogallol and a Convenient Assay for Superoxide Dismutase
TL;DR: The autoxidation of pyrogallol was investigated in the presence of EDTA in the pH range 7.9–10.6, indicating an almost total dependence on the participation of the superoxide anion radical, O2·−, in the reaction.
Journal ArticleDOI
Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion
TL;DR: In this paper, the autoxidation of soybean oil in a cyclodextrin emulsion system was studied in the presence of an emulsion stabilizer consisting of polysaccharides such as xanthan, tragacanth gum, and methylcellulose.
Journal ArticleDOI
Free radical scavenging properties of wheat extracts.
TL;DR: Three hard winter wheat varieties were examined and compared for their free radical scavenging properties and total phenolic contents (TPC) and ESR results confirmed that wheat extracts directly reacted with and quenched free radicals.
Journal ArticleDOI
Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)
TL;DR: In this article, the levels and compositions of free amino acids and small peptides during hydrolysis of mackerel hydrolysates were investigated to find out their relationships with antioxidant activities.