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The porcine myofibrillar protein hydrolysate obtained by a papain treatment showed antioxidative activity in a system of linolenic acid peroxidation induced by Fe(2+). The five peptides, DSGVT, IEAEGE, DAQEKLE, EELDNALN, and VPSIDDQEELM, have been characterized as antioxidative peptides (Saiga et al., J. Agric. Food Chem., 51, 3661-3667 (2003)). These… (More)