Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (Hypophthalmichthys nobilis) Using Ficin Enzyme

The production of fish protein hydrolysates from bighead carp (Hypophthalmichthys nobilis) using ficin enzymes was achieved in optimal conditions of 3% enzyme/substrate ratio, 40 °C temperature, and pH 6. Three different hydrolysis times, 1, 3, and 6 h, were investigated, and their degree of hydroly...

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Detalles Bibliográficos
Autores principales: Alahmad, Kamal, Xia, Wenshui, Jiang, Qixing, Xu, Yanshun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9104526/
https://www.ncbi.nlm.nih.gov/pubmed/35564040
http://dx.doi.org/10.3390/foods11091320

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9104526/
https://www.ncbi.nlm.nih.gov/pubmed/35564040
http://dx.doi.org/10.3390/foods11091320

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