Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals

Pharmacology, Toxicology and Pharmaceutical Science

• Soybean Protein 100%
• Antioxidant 100%
• Hydroxyl Radical 100%
• Antioxidant Capacity 50%
• TBARS 25%
• Sulfonic Acid 25%
• Methionine 25%
• Thiol Group 25%
• Hydrogen Peroxide 25%
• Ferrous Ion 25%
• Subtilisin 25%
• Acid Radical 25%
• Ferric Chloride 25%
• Lysine 25%
• Histidine 25%
• Ascorbic Acid 25%

Food Science

• Antioxidant 100%
• Soy Protein Hydrolysates 100%
• Hydrolysate 100%
• Antioxidant Capacity 33%
• Soy Protein 33%
• Lysine 16%
• Histidine 16%
• Methionine 16%
• Circular Dichroism 16%
• Lipid Oxidation 16%
• Subtilisin 16%
• Degree of Hydrolysis 16%