Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis

Antioxidant and sensory properties of Nile tilapia protein hydrolysates prepared by one- and two-step hydrolysis using commercial proteases were investigated. Hydrolysates prepared using single protease including Alcalase (HA), Flavourzyme (HF), Protamex (HPr) and papain (HPa) had increases in antio...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Yarnpakdee, Suthasinee, Benjakul, Soottawat, Kristinsson, Hordur G., Kishimura, Hideki
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2014
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4444872/
https://ncbi.nlm.nih.gov/pubmed/26028714
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1394-7
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