Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns

The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a func...

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Detalles Bibliográficos
Autores principales: Gómez-Estaca, Joaquín, Albertos, Irene, Martín-Diana, Ana Belén, Rico, Daniel, Martínez-Álvarez, Óscar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625146/
https://www.ncbi.nlm.nih.gov/pubmed/34829125
http://dx.doi.org/10.3390/foods10112844

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625146/
https://www.ncbi.nlm.nih.gov/pubmed/34829125
http://dx.doi.org/10.3390/foods10112844

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