2010
DOI: 10.1016/j.foodchem.2009.05.013
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Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

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Cited by 368 publications
(294 citation statements)
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“…When the radical is scavenged by accepting an electron or a proton (H + ) from the antioxidant, the radical changes its color from purple to yellow and the absorbance is reduced (Peng et al, 2009). In the present study, collagen hydrolysates are the substances that donate an electron or hydrogen to neutralize the DPPH radical converting it into a stable molecule (Liu et al, 2010). 2.5 mg/mL of collagen hydrolysates solution was used to measure their radical scavenging activity (RSA) (Figure 2).…”
Section: Antioxidant Activitymentioning
confidence: 80%
“…When the radical is scavenged by accepting an electron or a proton (H + ) from the antioxidant, the radical changes its color from purple to yellow and the absorbance is reduced (Peng et al, 2009). In the present study, collagen hydrolysates are the substances that donate an electron or hydrogen to neutralize the DPPH radical converting it into a stable molecule (Liu et al, 2010). 2.5 mg/mL of collagen hydrolysates solution was used to measure their radical scavenging activity (RSA) (Figure 2).…”
Section: Antioxidant Activitymentioning
confidence: 80%
“…When DPPH and ABTS + radicals encounter a protondonating substance such as an antioxidant, the radical is scavenged, and the absorbance is reduced by changing the color (Liu et al, 2010). The universally used parameters of free radicals' scavenging ability as well as the evaluation of antioxidant potency are reactions with the radical cation ABTS + and stable radical DPPH (Miller and Rice-evans, 1996;Sanchez-moreno et al, 1998).…”
Section: Antioxidant Activity Of Silkworm Powder Hydrolysatementioning
confidence: 99%
“…A amostra de espuma foi imediatamente transferida para uma proveta de 25 mL e o volume total lido após 30 segundos. A capacidade de formação de espuma foi calculada pela razão entre volume após batimento e o volume antes do batimento (Liu et al, 2010).…”
Section: Propriedades Funcionaisunclassified
“…Porém, como os tratamentos realizados consistiram em simples desengraxe e moagem grosseira, verifica-se uma potencialidade no uso desta matéria prima em matrizes alimentares, por ter sido utilizada a o courinho bruto, apenas desengraxado e triturado (sem característica de pó). Possivelmente, menor granulometria do courinho bruto e/ou tratamentos específicos, tais como hidrólise enzimática, podem melhorar consideravelmente as propriedades funcionais, conforme observado em Soares et al, 2004;Takeiti et al, 2004;Fontanari et al, 2007;Liu et al, 2010e Yeming e Tomotada, 2014 …”
Section: Propriedades Funcionais Do Courinho Obtido Nos Testes De Desunclassified