Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin

The production of bioactive peptides from hemoglobin via peptic hydrolysis is a promising alternative to valorizing slaughterhouse blood proteins. Nevertheless, it has some limitations such as low yield, high cost of enzymes, and the use of chemical reagents. The latter is aggravated by the pH incre...

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Detalles Bibliográficos
Autores principales: Sanchez-Reinoso, Zain, Todeschini, Sarah, Thibodeau, Jacinthe, Ben Said, Laila, Fliss, Ismail, Bazinet, Laurent, Mikhaylin, Sergey
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655097/
https://www.ncbi.nlm.nih.gov/pubmed/36359927
http://dx.doi.org/10.3390/foods11213313

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655097/
https://www.ncbi.nlm.nih.gov/pubmed/36359927
http://dx.doi.org/10.3390/foods11213313

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