2018年3月17日星期六

Structural characterization of an Indian squid antioxidant peptide and its protective effect against cellular reactive oxygen species

Structural characterization of an Indian squid antioxidant peptide and its protective effect against cellular reactive oxygen species

S Sudhakar, RA Nazeer - Journal of functional foods, 2015 - Elsevier
Abstract Antioxidant peptides were derived from the edible part of Indian squid, Loligo
duvauceli, via the use of gastrointestinal enzymes for up to 12 hours. The active α-
chymotrypsin hydrolysate exhibited the maximum activity compared to the trypsin and


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