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

Kuruma shrimp <i>(Marsupenaeus japonicus</i>) 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-...

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Huvudupphov:	Jie Zhou, Qiuyu Han, Tomoyuki Koyama, Shoichiro Ishizaki
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	MDPI AG 2023-01-01
Serie:	Molecules
Ämnen:	kuruma shrimp protein hydrolysate antibacterial peptide ACE inhibitory peptide
Länkar:	https://www.mdpi.com/1420-3049/28/2/894
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