Functional and antioxidant properties of protein hydrolysates obtained from white shrimp (Litopenaeus vannamei)

Protein hydrolysates from white shrimp (Litopenaeus vannamei) with different degrees of hydrolysis (DH—10 and 20%) were prepared using the enzymes Alcalase 2.4 L and Protamex. The hydrolysates were evaluated for amino acid composition, solubility, foaming properties, emulsifying and antioxidant acti...

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Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Latorres, J. M., Rios, D. G., Saggiomo, G., Wasielesky, W., Prentice-Hernandez, C.
Format: Artigo
Language:Inglês
Published: Springer India 2017
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Original Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5785398/
https://ncbi.nlm.nih.gov/pubmed/29391637
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2983-z
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