Preparation of antioxidant enzymatic hydrolysates from α-lactalbumin and β-lactoglobulin. Identification of active peptides by HPLC-MS/MS
- Author
- HERNANDEZ-LEDESMA, Blanca1 ; DAVALOS, Alberto1 ; BARTOLOME, Begona1 ; AMIGO, Lourdes1
[1] Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain - Source
Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 3, pp 588-593, 6 p ; ref : 28 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Radical scavenging activity mass spectrometry peptides α-lactalbumin β-lactoglobulin
- Keyword (fr)
- Antioxydant Chromatographie HPLC Hydrolysat Identification Lactalbumine Peptide Préparation Réaction enzymatique Spectrométrie masse β-Lactoglobuline Protéine lactosérum Protéine lait
- Keyword (en)
- Antioxidant HPLC chromatography Hydrolysate Identification Lactalbumin Peptides Preparation Enzymatic reaction Mass spectrometry β-Lactoglobulin Whey protein Milk protein
- Keyword (es)
- Antioxidante Cromatografía HPLC Hidrolisado Identificación Lactoalbúmina Péptido Preparación Reacción enzimática Espectrometría masa β-Lactoglobulina Proteína lactosero Proteína leche
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16525040
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf048626m 
https://dx.doi.org/10.1021/jf048626m
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