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Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobin

โœ Scribed by Qian Sun; Huixing Shen; Yongkang Luo


Book ID
107689162
Publisher
Springer-Verlag
Year
2010
Tongue
English
Weight
259 KB
Volume
48
Category
Article
ISSN
0022-1155

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## Abstract **BACKGROUND:** Enzymatic proteolysis of food proteins is used to produce peptide fractions with the potential to act as physiological modulators. Fractionation of these proteins by ultrafiltration results in fractions rich in small peptides with the potential to act as functional food