| Name | Oyster Protein Peptide |
| Formula | |
| Molar Mass | ＜1000Dal |
| Density | |
| Melting Point | |
| Boiling Point | |
| Flash Point | |
| Water Solubility | completely soluble in water |
| Vapor Pressure | |
| Refractive Index | |
| Specific Rotation | |
| Use | health care products, etc |
| Physical and Chemical Properties | White or light yellow powder |
| Safety Description | |
| Risk Codes | |
| Hazard Symbols | |
| Storage | |
| Reference | 1. Hui Chen, Shuzhen Cheng, Fengjiao Fan, et al. Identification and molecular mechanism of antithrombotic peptides from oyster proteins released in simulated gastro-intestinal digestion. Food & Function, 2019. 2. Bingjun Qian, Xin Zhao, Ye Yang, Chongchong Tian. Antioxidant and anti-inflammatory peptide fraction from oyster soft tissue by enzymatic hydrolysis. Food Sci Nutr. 2020;8:3947–3956. 3. Xueyan Zhang, Zhilan Peng, Huina Zheng, et al. The Potential Protective Effect and Possible Mechanism of Peptides from Oyster (Crassostrea hongkongensis) Hydrolysate on Triptolide-Induced Testis Injury in Male Mice. Mar. Drugs 2021, 19, 566. |