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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |