Antioxidant and emulsion properties of freshwater carps (Catla catla, Labeo rohita, Cirrhinus mrigala) protein hydrolysates prepared using flavorzyme
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DOI: 10.1007/s10068-017-0154-7
Abstract: Abstract Fish protein hydrolysates (FPHs) were prepared from freshwater carps (Catla catla, Labeo rohita, and Cirrhinus mrigala) using flavorzyme at different degrees of hydrolysis (DHs) ranging from 5 to 20%. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical-scavenging activity… read more here.
Keywords: catla; fphs prepared; emulsion; freshwater carps ... See more keywords