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Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames
Protein hydrolysates were obtained from salmon frame using Alcalase or Flavourzyme at 3% (w/w protein) for 180 min. Protein hydrolysates prepared using Alcalase (HA) and Flavourzyme (HF) had DH and yield of 25.1–26.9% and 28.5–32.3 g/100 g sample, respectively. HF showed lower bitterness score (5.78...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7016064/ https://ncbi.nlm.nih.gov/pubmed/32116357 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04075-z |
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