Free radical scavenging activity of peptide fractions from defatted soybean meal hydrolysates evaluated by electron spin resonance
Defatted soybean meal, a by-product of soybean oil extraction, was pretreated by ultrasonic and hydrolyzed with neutrase. The DSMH pretreated at 400 W of ultrasonic power, identified to possess the strongest antioxidant activity, was fractionated according to molecular weight into three fractions of...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 19(2013), 6 vom: 03. Dez., Seite 557-66 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2013
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Research Support, Non-U.S. Gov't Free radical scavenging activity defatted soybean meal electron spin resonance peptide fractions Antioxidants Free Radical Scavengers Peptides Metalloendopeptidases plus... |
| Accès en ligne |
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