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Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9685-0
Abstract: Bioactivities (including antioxidative and antiproliferative properties) of cuttlefish mantle protein hydrolysates (CPH) with the degree of hydrolysis (DH) of 20.9, 25.5, 30.6, 35.3 and 40.6% (shortened as 20, 25, 30, 35 and 40%, respectively) prepared…
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Keywords:
antioxidative activities;
antiproliferative antioxidative;
degree hydrolysis;
protein hydrolysates ... See more keywords
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Published in 2019 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2019.1626523
Abstract: ABSTRACT Protein hydrolysates from Chinese sturgeon were prepared using Alcalase 2.4L enzyme. Under the optimum conditions (enzyme–substrate ratio of 3.5%, pH of 8.5, and temperature of 55°C), the degree of hydrolysis (DH) was 13.8%, 16.7%,…
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Keywords:
functional properties;
using alcalase;
antioxidant activities;
degree hydrolysis ... See more keywords