Water soluble proteinous substances as free radical-scavengers in fish

被引：3

作者：

Bhadra, Anuradha ^{[1
]}

Ootake, Yuko ^{[2
]}

Yamaguchi, Tornoko ^{[2
]}

Takamura, Hitoshi ^{[2
,3
]}

Matoba, Teruyoshi ^{[2
]}

机构：

[1] Nara Womens Univ, Grad Sch Humanities & Sci, Nara 6308506, Japan

[2] Nara Womens Univ, Dept Food Sci & Nutr, Nara 6308506, Japan

[3] Nara Womens Univ, KYOUSEI Sci Ctr Life & Nature, Nara 6308506, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2007年 / 13卷 / 04期

关键词：

radical-scavenging activity; fish; protein;

D O I：

10.3136/fstr.13.418

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The role of high molecular weight compounds in the radical-scavenging activity of horse mackerel muscle was evaluated. After denaturation by boiling or by adding TCA solution, 30% of the total activity remained in the water extract. Fractions containing high molecular weight compounds showed both 1,1-diphenyl-2-picrylhydrazyl and peroxy radical-scavenging activity. These results indicate that water-soluble protein in fish muscle is responsible for the radical-scavenging activity.

引用

页码：418 / 421

页数：4

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