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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27238

Title: Low-molecular-weight peptides as related to antioxidant properties of chicken essence
Authors: Wu H. C.;Pan S. B.;Chang C.L.;Shiau;C.Y.
Contributors: NTOU:Department of Food Science
Keywords: chicken essence;antioxidant activity;peptide;anserine;carnosine
Date: 2005
Issue Date: 2011-10-21T02:24:04Z
Publisher: Journal of Food and Drug Analysis
Abstract: Abstract:Different antioxidant measurements, including the inhibition of linoleic acid autoxidation, scavenging effect on α,α-diphenyl-β-picrylhydrazyl free radical, reducing power, and chelating abilities of metal ions Cu2+ and Fe2+, showed that the extract of chicken essence possessed antioxidant activities. The antioxidant activity increased with increasing concentration. Chicken essence contained a considerable amount of free amino acids, of which taurine was the predominant compound. Low-molecular-weight peptides were also present in a large quantity. An extraordinary feature was that the product contained high levels of potent antioxidants, anserine and carnosine. Three antioxidant peptide fractions of chicken essence were separated by size exclusion chromatography. The peptide with molecular weight of approximately 1400 Da possessed the strongest antioxidant activity, followed by peptides with 900 and 500 Da. Two antioxidant peptides were further isolated and identified, and their amino acid sequences were His-Val-Thr-Glu-Glu and Pro-Val-Pro-Ala-Glu-Gly-Val, respectively.
Relation: 13, pp.176-183
URI: http://ntour.ntou.edu.tw/handle/987654321/27238
Appears in Collections:[食品科學系] 期刊論文

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