Figure 4. Ferric-reducing antioxidant power (FRAP) ability of tea seed cake protein hydrolysis. Alkaline, papain, trypsin, flavourzyme and neutral are the tea seed cake protein hydrolysates hydrolyzed by alkaline, papain, trypsin, flavourzyme and neutral, respectively


Antioxidant Activities Estimated by Different Measurments and Inhibitory Potential against Angiotensin Ⅰ- Converting Enzyme of Protein Hydrolysates from Tea (Camellia sinensis L.) Seed Cake

Qianfei Huang, Limin Mao, Le Ying, Yuefei Wang, Ping Xu

Journal of Food and Nutrition Research. 2015, 3(3), 169-175 doi:10.12691/jfnr-3-3-7