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Structural and antioxidative properties of royal jelly protein by partial enzymatic hydrolysis

Shanshan Li Lingchen Tao Shiqin Peng Xinyu Yu Xiaobin Ma Fuliang Hu

食品科学与人类健康(英文)2023，Vol.12Issue(5)：P.1820-1827,8.

食品科学与人类健康(英文)2023，Vol.12Issue(5)：P.1820-1827,8.DOI:10.1016/j.fshw.2023.02.046

Structural and antioxidative properties of royal jelly protein by partial enzymatic hydrolysis

Shanshan Li ¹Lingchen Tao ¹Shiqin Peng ¹Xinyu Yu ¹Xiaobin Ma ²Fuliang Hu¹

作者信息

1. Key laboratory of silkworm and bee resource utilization and innovation of Zhejiang Province,College of Animal Sciences,Zhejiang University,Hangzhou 310058,China
2. Teagasc Food Research Centre,Moorepark,Fermoy,Co.Cork P61 C996,Ireland
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摘要

关键词

Royal jelly protein/Acalase/Enzymatic hydrolysis/Antioxidative activity/Structure

分类

轻工纺织

引用本文复制引用

Shanshan Li,Lingchen Tao,Shiqin Peng,Xinyu Yu,Xiaobin Ma,Fuliang Hu..Structural and antioxidative properties of royal jelly protein by partial enzymatic hydrolysis[J].食品科学与人类健康(英文),2023,12(5):P.1820-1827,8.

基金项目

supported by the National Natural Science Foundation of China (31872431) （31872431）

the earmarked fund for the Modern Agroindustry Technology Research System from the Ministry of Agriculture of China (CARS-44)。（CARS-44）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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