Enhancement of Antioxidant Activity, Stability, and Structure of Heme-Peptides by L-Lysine

Enhancement of Antioxidant Activity, Stability, and Structure of Heme-Peptides by L-Lysine

Porcine blood is rich in protein and has always been the focus of research. Heme-peptides prepared from porcine hemoglobin are susceptible to oxidative degeneration during preparation and storage, thus affecting their function and stability. This study evaluated the enhancement effects of L-lysine (...

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Bibliographic Details
Main Authors: Yinghui Zhang, Wei Cui, Hui Zhou, Lifang Zou, Zhaoming Wang, Kezhou Cai, Baocai Xu
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
by-products
heme-peptides
L-lysine
stability
structure
Online Access:https://www.mdpi.com/2304-8158/14/2/192
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