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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...

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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

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