Preparation, Purification and Characterization of Antibacterial and ACE Inhibitory Peptides from Head Protein Hydrolysate of Kuruma Shrimp, Marsupenaeus japonicus

Kuruma shrimp (Marsupenaeus japonicus) heads, as the main by-product of the seafood processing industry, are rich in underutilized high-quality protein. After papain hydrolysis at 50 °C for 4 h, the protein hydrolysate of shrimp heads was found to show notable antibacterial and angiotensin I-convert...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhou, Jie, Han, Qiuyu, Koyama, Tomoyuki, Ishizaki, Shoichiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9861681/
https://www.ncbi.nlm.nih.gov/pubmed/36677951
http://dx.doi.org/10.3390/molecules28020894

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9861681/
https://www.ncbi.nlm.nih.gov/pubmed/36677951
http://dx.doi.org/10.3390/molecules28020894

Ejemplares similares