Secondary structures and their effects on antioxidant capacity of antioxidant peptides in yogurt
The pH, thermal, urea, and trifluoroethanol treatments were used to denature yogurt antioxidant peptides, and their antioxidant capacities and secondary structures were analysed. Results showed that yogurt peptides treated at pH 6.0 or above 50°C exhibited higher antioxidant activity than the contro...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1501700 |