The antioxidant properties of low‐molecular‐weight peptides (<3.5 kDa) obtained from the dry‐cured pork loins inoculated with probiotic and potentially probiotic lactic acid bacterial strains were tested after two‐stage enzymatic hydrolys...
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https://www.riss.kr/link?id=O111855248
2021년
-
0950-5423
1365-2621
SCI;SCIE;SCOPUS
학술저널
6268-6278 [※수록면이 p5 이하이면, Review, Columns, Editor's Note, Abstract 등일 경우가 있습니다.]
0
상세조회0
다운로드다국어 초록 (Multilingual Abstract)
The antioxidant properties of low‐molecular‐weight peptides (<3.5 kDa) obtained from the dry‐cured pork loins inoculated with probiotic and potentially probiotic lactic acid bacterial strains were tested after two‐stage enzymatic hydrolys...
The antioxidant properties of low‐molecular‐weight peptides (<3.5 kDa) obtained from the dry‐cured pork loins inoculated with probiotic and potentially probiotic lactic acid bacterial strains were tested after two‐stage enzymatic hydrolysis under in vitro conditions. The water soluble fraction (WSF) was found to be a better substrate for enzymatic hydrolysis by proteolytic enzymes, especially when they were extracted from the meat product after 12 months of ageing. Furthermore, protein hydrolysates extracted from the salt soluble fraction (SSF) exhibited better or similar ABTS free radical scavenging activity and Fe2+‐chelating activity than those extracted from WSF (despite their less quantity). Moreover, both SSF and WSF exhibited weak ferric‐reducing antioxidant activity after two‐step enzymatic hydrolysis (A700 averaged 0.138 for the WSF and 0.088 for the SSF). These results might be useful to the meat‐processing industry in developing innovative and functional meat products.
The antioxidant properties of low‐molecular‐weight peptides (<3.5 kDa) obtained from the dry‐cured pork loins inoculated with probiotic and potentially probiotic lactic acid bacterial (LAB) strains.