Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthys nobilis)

In the current study, bighead carp fish were used in conjunction with the flavourzyme enzyme to obtain (FPH) fish protein hydrolysates. The optimum conditions of the hydrolysis process included an enzyme/substrate ratio of 4% and a temperature of 50 °C and pH of 6.5. The hydrolysis time was studied...

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Detalles Bibliográficos
Autores principales: Alahmad, Kamal, Noman, Anwar, Xia, Wenshui, Jiang, Qixing, Xu, Yanshun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9861176/
https://www.ncbi.nlm.nih.gov/pubmed/36677578
http://dx.doi.org/10.3390/molecules28020519

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9861176/
https://www.ncbi.nlm.nih.gov/pubmed/36677578
http://dx.doi.org/10.3390/molecules28020519

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