Twelve Antioxidant Peptides From Protein Hydrolysate of Skipjack Tuna (Katsuwonus pelamis) Roe Prepared by Flavourzyme: Purification, Sequence Identification, and Activity Evaluation

For using aquatic by-products to manufacture high-value products, Skipjack tuna (Katsuwonus pelamis) roes were degreased, pretreated with microwave, and hydrolyzed using five proteases. The protein hydrolysate (TRPH) generated using Flavourzyme displayed the strongest 2,2-diphenyl-1-picrylhydrazyl (...

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Detalles Bibliográficos
Autores principales: Wang, Jiao, Wang, Yu-Mei, Li, Long-Yan, Chi, Chang-Feng, Wang, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8814634/
https://www.ncbi.nlm.nih.gov/pubmed/35127795
http://dx.doi.org/10.3389/fnut.2021.813780

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8814634/
https://www.ncbi.nlm.nih.gov/pubmed/35127795
http://dx.doi.org/10.3389/fnut.2021.813780

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