抗氧化剂
化学
硒
氧化应激
生物利用度
水解
生物化学
食品科学
药理学
生物
有机化学
作者
Xing Zhang,Hui He,Jiqian Xiang,Bin Li,Mengge Zhao,Tao Hou
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2021-04-20
卷期号:358: 129888-129888
被引量:52
标识
DOI:10.1016/j.foodchem.2021.129888
摘要
Present study aimed to prepare and identify antioxidative peptides from selenium-containing soybeans, and to investigate their bioavailability and protective effects against oxidative stress-related diseases. Selenium-containing soybean antioxidative peptides (Mw < 1 kDa, SePPs) hydrolyzed by Neutrase and Alcalase reached the highest cellular antioxidant activity (EC
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