Art

J-GLOBAL ID：201902250068221139   Reference number：19A2449163

Preparation, identification, and activity evaluation of antioxidant peptides from protein hydrolysate of corn germ meal

トウモロコシ胚芽粉の蛋白質加水分解物からの抗酸化ペプチドの調製,同定および活性評価【JST・京大機械翻訳】

Author (6)： Zhang Sitian (National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China) ,  Zhang Sitian (College of Food Science and Technology, Jilin University, Changchun, P.R. China) ,  Zhang Mingdi (College of Food Science and Technology, Jilin University, Changchun, P.R. China) ,  Yang Ruiwen (College of Food Science and Technology, Jilin University, Changchun, P.R. China) ,  Zhang Simin (National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China) ,  Lin Songyi (National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China)
Material： Journal of Food Processing and Preservation  (J Food Process Preserv)
Volume： 43  Issue： 10  Page： e14160  Publication year： 2019 
JST Material Number： H0774A  ISSN： 0145-8892  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Abstract/Point： Information on antioxidant pep...

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Thesaurus term： oxidative stress ,  active oxygen ,  *powder ,  *antioxidation ,  *protein hydrolysate ,  *peptide ,  functional food ,  *germ ,  capture ,  cosmetic
Semi thesaurus term： 抗酸化剤 ,  抗酸化活性 ,  酸素ラジカル ,  ラジカル消去 ,  *加水分解物 , 【Automatic Indexing@JST】

JST classification (2)： General  (FJ04010T) ,  Plant biochemistry  (EH01050J)

Terms in the title (9)： トウモロコシ ,  胚芽 ,  蛋白質加水分解物 ,  酸化 ,  ペプチド ,  調製 ,  同定 ,  活性 ,  評価