Chemical structure, comparison antioxidant capacity and
separation antioxidant of hen, duck and quail egg white protein
hydrolysate
by Bhakti Etza Setiani
Submission date: 26-Mar-2020 03:15PM (UTC+0700) Submission ID: 1282388022
File name: Fatah_2018_IOP_Conf._Ser.__Earth_Environ._Sci._102_012099.pdf (546.92K) Word count: 3939
Character count: 21903
12
%SIMILARITY INDEX
5
%INTERNET SOURCES
8
%PUBLICATIONS
3
%STUDENT PAPERS
1
< 1
%2
< 1
%3
< 1
%4
< 1
%Chemical structure, comparison antioxidant capacity and
separation antioxidant of hen, duck and quail egg white protein hydrolysate
ORIGINALITY REPORT
PRIMARY SOURCES
Jia Wang, Ke Wang, Ying Wang, Songyi Lin, Ping Zhao, Gregory Jones. "A novel application of pulsed electric field (PEF) processing for
improving glutathione (GSH) antioxidant activity", Food Chemistry, 2014
Publication
intl-endo.endojournals.org
Internet Source
www.cabi.org
Internet Source
Edi Erwan, Zulfikar, Eniza Saleh, Bambang Kuntoro, Vishwajit Sur Chowdhury, Mitsuhiro Furuse. "Orally Administered D-Aspartate Depresses Rectal Temperature and Alters Plasma Triacylglycerol and Glucose
Concentrations in Broiler Chicks", The Journal of Poultry Science, 2017
Publication
5
< 1
%6
< 1
%7
< 1
%8
< 1
%9
< 1
%doi.org
Internet Source
Ana J.P Santinho, Newton L Pereira, Osvaldo de Freitas, John H Collett. "Influence of
formulation on the physicochemical properties of casein microparticles", International Journal of Pharmaceutics, 1999
Publication
S. Moreno-Fernández, M. Garcés-Rimón, C.
González, J. A. Uranga, V. López-Miranda, G.
Vera, M. Miguel. "Pepsin egg white hydrolysate ameliorates metabolic syndrome in high-
fat/high-dextrose fed rats", Food & Function, 2018
Publication
A.N.M. Alamgir. "Therapeutic Use of Medicinal Plants and their Extracts: Volume 2", Springer Science and Business Media LLC, 2018
Publication
Xueqin Wang, Ronge Xing, Song Liu, Huahua Yu, Kecheng Li, Zuoyuan Chen, Pengcheng Li.
"Purification and characterization of novel antioxidant peptides of different molecular weights from mackerel Pneumatophorus
japonicus protein hydrolysate", Chinese Journal of Oceanology and Limnology, 2014
Publication
10
< 1
%11
< 1
%12
< 1
%13
< 1
%14
< 1
%15
< 1
%16
< 1
%www.ijppsjournal.com
Internet Source
Submitted to UC, Irvine
Student Paper
NadezdaP. Yurina, NadezdaA. Byzova, MargaritaS. Odintsova. "Ribosomal acidic proteins of eucaryotic cells", Molecular and Cellular Biochemistry, 1983
Publication
M. Pilar Almajano, Rosa Carbó, J. Angel López Jiménez, Michael H. Gordon. "Antioxidant and antimicrobial activities of tea infusions", Food Chemistry, 2008
Publication
www.trjfas.org
Internet Source
Submitted to University of Queensland
Student Paper
Mosquera, Mauricio, Begoña Giménez, Sonia Ramos, Maria Elvira López-Caballero, María del Carmen Gómez-Guillén, and Pilar Montero.
"Antioxidant, Ace-Inhibitory and Antimicrobial Activities of Peptide Fractions Obtained from Dried Giant Squid Tunics", Journal of Aquatic Food Product Technology, 2014.
Publication
17
< 1
%18
< 1
%19
< 1
%20
< 1
%21
< 1
%22
< 1
%23
< 1
%24
< 1
%25
< 1
%ps.oxfordjournals.org
Internet Source
lirias.kuleuven.be
Internet Source
banglajol.info
Internet Source
ejournal.undip.ac.id
Internet Source
file.scirp.org
Internet Source
Wawrzykowski, Jacek, and Marta Kankofer.
"Superoxide dismutase from hen’s egg yolk can protect fatty acids from peroxidative damage", European Food Research and Technology, 2014.
Publication
doaj.org
Internet Source
core.ac.uk
Internet Source
Youwei Zhang, Hui Zhang, Li Wang, Xiaona Guo, Xiguang Qi, Haifeng Qian. "Influence of the degree of hydrolysis (DH) on antioxidant properties and radical-scavenging activities of peanut peptides prepared from fermented
26
< 1
%27
< 1
%28
< 1
%29
< 1
%30
< 1
%31
< 1
%peanut meal", European Food Research and Technology, 2011
Publication
Bougatef, A.. "Antioxidant and free radical-
scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases", Food Chemistry, 20090615
Publication
"Seafood Processing By-Products", Springer Science and Business Media LLC, 2014
Publication
Submitted to Australian National University
Student Paper
Submitted to University of College Cork
Student Paper
Y.P. Zhu, Y.Q. Cheng, L.J. Wang, J.F. Fan, L.T.
Li. "Enhanced Antioxidative Activity of Chinese Traditionally Fermented Okara (Meitauza)
Prepared with Various Microorganism",
International Journal of Food Properties, 2008
Publication
Xia, Y.. "Fractionation and characterization of antioxidant peptides derived from barley glutelin by enzymatic hydrolysis", Food Chemistry,
20121001
Publication
32
< 1
%33
< 1
%34
< 1
%35
< 1
%36
< 1
%37
< 1
%38
< 1
%Dong, S.. "Antioxidant and biochemical
properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix)", Food Chemistry, 20080415
Publication
Submitted to Asian Institute of Technology
Student Paper
Pihlanto, A.. "ACE-inhibitory and antioxidant properties of potato (Solanum tuberosum)", Food Chemistry, 20080701
Publication
www.e-sciencecentral.org
Internet Source
Kim, S.Y.. "Purification and characterization of antioxidant peptide from hoki (Johnius
belengerii) frame protein by gastrointestinal digestion", The Journal of Nutritional
Biochemistry, 200701
Publication
www.jm-warmte.nl
Internet Source
Wang, Y.-C.. "Antioxidative activities of soymilk fermented with lactic acid bacteria and
bifidobacteria", Food Microbiology, 200604
Publication
Lin, Songyi, Rong Liang, Xingfang Li, Jie Xing,
39
< 1
%40
< 1
%Exclude quotes Off Exclude bibliography On
Exclude matches Off
and Yuan Yuan. "Effect of pulsed electric field (PEF) on structures and antioxidant activity of corn source peptides-SHCMN", Food
Chemistry, 2016.
Publication
Xu, J., Q. Zhao, Y. Qu, and F. Ye. "Free radical scavenging activity of peptide fractions from defatted soybean meal hydrolysates evaluated by electron spin resonance", Food Science and Technology International, 2013.
Publication
FINAL GRADE
/0
Chemical structure, comparison antioxidant capacity and
separation antioxidant of hen, duck and quail egg white protein hydrolysate
GRADEMARK REPORT
GENERAL COMMENTS
Instructor
PAGE 1 PAGE 2 PAGE 3 PAGE 4 PAGE 5 PAGE 6 PAGE 7 PAGE 8 PAGE 9 PAGE 10
