Antioxidant function of tea dregs protein hydrolysates in liposome–meat system and its possible action mechanism
Article first published online: 12 APR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 10, pages 2299–2306, October 2014
How to Cite
Zhao, L., Wang, S. and Huang, Y. (2014), Antioxidant function of tea dregs protein hydrolysates in liposome–meat system and its possible action mechanism. International Journal of Food Science & Technology, 49: 2299–2306. doi: 10.1111/ijfs.12546
- Issue published online: 16 SEP 2014
- Article first published online: 12 APR 2014
- Manuscript Accepted: 10 MAR 2014
- Manuscript Received: 12 NOV 2013
- Fujian Natural Science Foundation, China. Grant Number: 2013J01132
Figure S1. Scavenging activity of hydrolysates on 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical and hydroxyl radical: (A) tea protein hydrolysed by alcalase; (B) tea protein hydrolysed by protamex; (C) tea protein hydrolysed by neutrase; (D) protein solution.
Figure S2. Effect of hydrolysis degree on antioxidant activity of tea dregs protein hydrolysate (TDPH) in vitro.
Table S1. Factors and levels of orthogonal experiment.
Table S2. Orthogonal experiment and results.
Table S3. Results of variance analysis.
Table S4. Amino acids composition of tea protein.
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