Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Using Ficin Enzyme

The production of fish protein hydrolysates from bighead carp <i>(Hypophthalmichthys nobilis)</i> using ficin enzymes was achieved in optimal conditions of 3% enzyme/substrate ratio, 40 °C temperature, and pH 6. Three different hydrolysis times, 1, 3, and 6 h, were investigated, and thei...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Kamal Alahmad, Wenshui Xia, Qixing Jiang, Yanshun Xu
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI AG 2022-04-01
Saila:Foods
Gaiak:
enzymatic hydrolysis
ficin enzyme
bighead carp
molecular weight
DSC thermal property
functional properties
Sarrera elektronikoa:https://www.mdpi.com/2304-8158/11/9/1320
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