文献类型：期刊文献

英文题名：Anti-fatigue and anti-oxidant activities of oyster (: Ostrea rivularis) hydrolysate prepared by compound protease

作者：Miao, Jianyin[1]; Liao, Wanwen[1]; Kang, Meng[2]; Jia, Yingmin[3]; Wang, Qiang[4]; Duan, Shan[1]; Xiao, Suyao[1]; Cao, Yong[1]; Ji, Hongwu[5]

机构：[1] College of Food Science, South China Agricultural University, Guangzhou, 510642, China; [2] College of Food Science, Northeast Agricultural University, Harbin, 15003, China; [3] China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University, Beijing, 100048, China; [4] Cooperative Innovation Center of Lipid Resources and Children's Daily Chemicals, Chongqing University of Education, Chongqing, 400067, China; [5] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China

年份：2018

卷号：9

期号：12

起止页码：6577

外文期刊名：Food and Function

收录：EI(收录号：20192306996131)

语种：英文

外文关键词：Urea - Amino acids - Molluscs - Oxidants - Shellfish

外文摘要：Oyster, which is rich in protein and widely used as a marine traditional Chinese medicine, was believed to have good curative effects in health care and on chronic diseases. This study was designed to evaluate the anti-fatigue and anti-oxidant effects of oyster hydrolysate. Oyster meat (OM) was hydrolyzed with a complex protease, and oyster hydrolysate (OH) was separated by a 6 kDa ultrafiltration membrane into two fractions, OH-I ( ? 2018 The Royal Society of Chemistry.