Purification and identification of antioxidative peptides from dry-cured Xuanwei ham
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- 作者：Lu-juan Xing ; Ya-ya Hu ; Hong-yan Hu ; Qing-feng Ge ; Guang-hong Zhou ; Wan-gang Zhang ; wangang.zhang@njau.edu.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chinese fermented meat ; Xuanwei ham ; Peptide ; Antioxidative activity ; Separation ; HPLC&ndash ; MS/MS
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：951-958
- 全文大小：877 K
文摘
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The antioxidant activity of XHP was evaluated.
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XHP were separated based on molecular weight and polarity differences.
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Peptide with the strongest activity had 74.45% scavenging effect on DPPH.
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The sequence of main antioxidative peptide was identified as Asp-Leu-Glu-Glu.