Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities
W Sun, H Zhao, Q Zhao, M Zhao, B Yang, N Wu… - Innovative Food Science …, 2009 - Elsevier
Two peptide fractions (P1 and P2) were isolated from Cantonese sausages at different
drying periods by ultrafiltration. P1 possessed a stronger 1, 1-diphenyl-2-picrylhydrazyl
(DPPH) radical scavenging activity in the first 18h of drying and a weaker activity during the
rest period, comparing with P2. The analysis of amino acid composition indicated that
histidine was the major amino acid in both peptide fractions, which content was changed
during the process. In addition, Glu, Gly, Arg were important constituent amino acids in both …
drying periods by ultrafiltration. P1 possessed a stronger 1, 1-diphenyl-2-picrylhydrazyl
(DPPH) radical scavenging activity in the first 18h of drying and a weaker activity during the
rest period, comparing with P2. The analysis of amino acid composition indicated that
histidine was the major amino acid in both peptide fractions, which content was changed
during the process. In addition, Glu, Gly, Arg were important constituent amino acids in both …
Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities.
SWZ Sun WeiZheng, ZHF Zhao HaiFeng… - 2009 - cabidigitallibrary.org
Two peptide fractions (P1 and P2) were isolated from Cantonese sausages at different
drying periods by ultrafiltration. P1 possessed a stronger 1, 1-diphenyl-2-picrylhydrazyl
(DPPH) radical scavenging activity in the first 18 h of drying and a weaker activity during the
rest period, comparing with P2. The analysis of amino acid composition indicated that
histidine was the major amino acid in both peptide fractions, which content was changed
during the process. In addition, Glu, Gly, Arg were important constituent amino acids in both …
drying periods by ultrafiltration. P1 possessed a stronger 1, 1-diphenyl-2-picrylhydrazyl
(DPPH) radical scavenging activity in the first 18 h of drying and a weaker activity during the
rest period, comparing with P2. The analysis of amino acid composition indicated that
histidine was the major amino acid in both peptide fractions, which content was changed
during the process. In addition, Glu, Gly, Arg were important constituent amino acids in both …
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