Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes
María López‐Pedrouso, Paula Borrajo, Mirian Pateiro, José M. Lorenzo, Daniel Franco
Topics & Concepts
PapainChemistryAntioxidantOxygen radical absorbance capacityDPPHHydrolysateBiochemistryABTSProteolytic enzymesFood scienceBromelainEnzymeProteolysisChromatographyHydrolysisProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animalsMeat and Animal Product Quality