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Antioxidant activities of squid protein hydrolysates prepared with papain using response surface methodology
Squid protein hydrolysates (SPH) were prepared from the Indian squid Loligo duvauceli using papain. Response surface methodology (RSM) was used for optimization of hydrolysis conditions, including temperature, time, and the enzyme-substrate ratio using DPPH radical scavenging activity as a response....
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049156/ https://ncbi.nlm.nih.gov/pubmed/30263321 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0117-4 |
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