@article {19868,
	title = {Effects of ion concentrations on the hydroxyl radical scavenging rate and reducing power of fish collagen peptides},
	journal = {Journal Of Food Biochemistry},
	volume = {43},
	year = {2019},
	month = {2019-02-27 00:00:00},
	pages = {e12789},
	publisher = {Wiley},
	abstract = {<p class="p1">Empirical evidence proves that the antioxidant property plays a main role in the biological activities of biomaterials, which is influenced by several factors. In order to explore in-depth, the influence of ionic systems on the antioxidant activity of collagen peptides was studied. Type-I-collagen peptides (GBB-10SP and TYPE-S) contained a high amount of hydrophobic amino acids and possessed good antioxidant activity at high concentrations in water. On the other hand, increasing [H<sup>+</sup>] and [Na<sup>+</sup>] concentrations (0.1 M to 0.5 M) decreased the reducing power of GBB-10SP and TYPE-S; however, [Ca<sup>2+</sup>] had no effect on the reducing power. Interestingly, the hydroxyl radical scavenging rate of these two peptides was increased by [Na<sup>+</sup>], decreased by [H<sup>+</sup>], and [Ca<sup>2+</sup>] had no effect. In general, TYPE-S showed better antioxidant properties than GBB-10SP. Overall, the above results confirmed that the antioxidant capacity of collagen peptides was affected by [H<sup>+</sup>] and [Na<sup>+</sup>] and not by [Ca<sup><span class="s1">2+</span></sup>].</p>},
	keywords = {amino acid content, fish collagen peptides, hydroxyl radical scavenging rate, ions, reducing power},
	issn = {1745-4514},
	doi = {10.1111/jfbc.12789},
	url = {https://onlinelibrary.wiley.com/doi/10.1111/jfbc.12789},
	author = {Shen, Q. and Ou, A. and Liu, S. and Elango, J. and Wang, S. and Silva, T. H. and Wu, W. and Robinson, J. and Bao, B.}
}
