Purification, characterisation and stability of an antioxidant peptide derived from sandfish (Arctoscopus japonicus) protein hydrolysates
A peptide showing antioxidant activity was purified from Arctoscopus (A.) japonicus sandfish protein. The A. japonicus protein was hydrolysed using Alcalase 2.4 L, and isolation and purification were performed using ultrafiltration (UF), prep-HPLC, and RP-HPLC. The effects of heat, pH, NaCl, and int...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615005617 |