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Modification of antioxidant peptide from loach protein by Plastein reaction

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dc.contributor.authorGAO Dandanen_US
dc.contributor.authorCHENG Haoen_US
dc.contributor.authorMA Zhongrenen_US
dc.contributor.authorTIAN Xiaojingen_US
dc.contributor.authorLI Mingshengen_US
dc.contributor.authorCHEN Shi'enen_US
dc.contributor.authorCHANG Kunpengen_US
dc.contributor.authorLIU Gendien_US
dc.contributor.authorNAZARIYAH Yahayaen_US
dc.date.accessioned2024-05-27T14:46:41Z
dc.date.available2024-05-27T14:46:41Z
dc.date.issued2020
dc.description.abstractLoach protein was hydrolyzed by neutrase to prepare antioxidant peptide in this study. Plastein reaction was used to modify loach protein hydrolysates for enhancing the scavenging ability of DPPH free radical of peptides by papain. The influences of the types of added amino acids, the extrinsic glycine dose,the substrate/ enzyme ratio, pH papain. The influences and hydrolsis time on scavenging ability of DPPH free radical of the Plastein reaction modification of loach protein hydrolysates were investigated by using single factor analysis method. On this basis,the optimal technology conditions for Plastein reaction modification of antioxidant peptide from loach protein was obtained by response surface methodology. Results showed that the optimal conditions for Plastein reaction modification of antioxidant peptide from loach protein were as followings substrate concentration at 40%, extrinsic close of histidine at 0.5en_US
dc.identifier.doi10.3969/j.issn.1004-1524.2018.08.06
dc.identifier.urihttps://d.wanfangdata.com.cn/periodical/ChlQZXJpb2RpY2FsQ0hJTmV3UzIwMjExMTE2Eg96am55eGIyMDE4MDgwMDcaCDltZjc0ejVz
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/3756
dc.language.isozhen_US
dc.subjectantioxidant peptideen_US
dc.subjectloach proteinen_US
dc.titleModification of antioxidant peptide from loach protein by Plastein reactionen_US
dc.typeArticleen_US
dspace.entity.typePublication

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