Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatments.
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DOI: 10.1016/j.foodchem.2018.07.206
Abstract: This study was conducted to identify and characterize antioxidant peptides from the alcalase hydrolysate of the blue-spotted stingray. Purification steps guided by ABTS cation radical (ABTS+) scavenging assay and de novo peptide sequencing produced two… read more here.
Keywords: simulated gastrointestinal; hydrolysate blue; antioxidant peptides; blue spotted ... See more keywords