STUDY ON FREE RADICAL SCAVENGING ACTIVITY OF PROTEINASE HYDROLYSATES FROM EGG WHITE
- VernacularTitle:蛋清的蛋白酶解物清除自由基能力的研究
- Author:
Chen CHEN
;
Yujie CHI
;
Li LIU
- Publication Type:Journal Article
- Keywords:
hydrolysates of egg white protein;
degree of hydrolysis;
hydroxyl radical;
superoxide radical
- From:
Acta Nutrimenta Sinica
2004;0(05):-
- CountryChina
- Language:Chinese
-
Abstract:
trypsin. The EWPHs with papain for 3h displayed the strongest radical scavenging activity. The values of hydroxyl radical and superoxide free radical scavenging activity were 65.63% and 38.40% respectively. Conclusion EWPHs exhibited free radical scavenging activity and the activity of scavenging hydroxyl radical were stronger than superoxide radical.
