Functionality and Antioxidant Properties of Tilapia (Oreochromis niloticus) as Influenced by the Degree of Hydrolysis

Freeze dried protein powders (Fresh minced meat, FMM and Hot water dip, HWD) from tilapia (Oreochromis niloticus) were hydrolyzed by Alcalase 2.4 L (Alc), Flavourzyme (Flav) and Neutrase (Neut), and investigated for antioxidant activity and their functional properties. FMM and HWD hydrolysed by Alc,...

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Detalles Bibliográficos
Autores principales: Foh, Mohamed Beva Kelfala, Amadou, Issoufou, Foh, Betty Mabel, Kamara, Mohamed Tabita, Xia, Wenshui
Formato: Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2010
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2871142/
https://www.ncbi.nlm.nih.gov/pubmed/20480046
http://dx.doi.org/10.3390/ijms11041851

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2871142/
https://www.ncbi.nlm.nih.gov/pubmed/20480046
http://dx.doi.org/10.3390/ijms11041851

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