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International Journal of Food Properties Volume 14, 2011 - Issue 3
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Original Articles

Reducing, Radical Scavenging, and Chelation Properties of Fermented Soy Protein Meal Hydrolysate by Lactobacillus plantarum LP6

Issoufou Amadou State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu Province, P. R., China
,
Guo-Wei Le State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu Province, P. R., ChinaCorrespondence[email protected]
,
Yong-Hui Shi State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu Province, P. R., China
&
Sun Jin State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu Province, P. R., China
Pages 654-665 | Received 10 Jun 2009, Accepted 03 Sep 2009, Published online: 22 Mar 2011

Figures & data

Figure 1 Elution profile of FSPMH separated by gel filtration on Sephadex G-15.

Figure 1 Elution profile of FSPMH separated by gel filtration on Sephadex G-15.

Figure 2 Reducing power of FSPMH fractions used at different concentrations. Values are means ± standard deviation of three determinations.

Figure 2 Reducing power of FSPMH fractions used at different concentrations. Values are means ± standard deviation of three determinations.

Table 1 Antioxidant activity of fractionated FSPMH

Table 2 Amino acid composition of FSPMH fractions separated by gel filtration on Sephadex G-15

Figure 3 molecular weight distributions of the seven FSPMH fractions. (Figure provided in color online.)

Figure 3 molecular weight distributions of the seven FSPMH fractions. (Figure provided in color online.)

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