Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by

1、Characterization of structural and functional properties of fish

Structural and functional properties of fish protein hydrolysates with different degrees of hydrolysis (DH) from surimi processing by-products, prepared by Protamex and Alcalase, were evaluated.

2、鱼糜加工副产物鱼蛋白水解物的结构和功能特性的表征,Food

Structural and functional properties of fish protein hydrolysates with different degrees of hydrolysis (DH) from surimi processing by-products, prepared by Protamex and Alcalase, were evaluated.

3、Fish protein hydrolysates: production, biochemical, and functional

This review describes various manufacturing techniques for fish protein hydrolysates using acid, base, endogenous enzymes, and added bacterial or digestive proteases. The chemical and biochemical characteristics of hydrolyzed fish proteins are discussed.

4、Protein Hydrolysates from Fishery Processing By

This review will discuss the production and characteristics of protein hydrolysates from fishery by-products derived using hydrolysis, the factors involved, and their potential applications to control/reduce the oxidative deterioration of seafood during storage.

5、Characterization of structural and functional properties of fish

Structural and physicochemical characteristics of lyophilized Chinese sturgeon protein hydrolysates prepared by using two different enzymes.

Characterization of structural and functional properties of fish

ABSTRACT Structural and functional properties of fish protein hydrolysates with different degrees of hydrolysis (DH) from surimi processing by-products, prepared by Protamex and Alcalase, were evaluated.

Characterization of structural and functional properties of fish

Structural and functional properties of fish protein hydrolysates with different degrees of hydrolysis (DH) from surimi processing by-products, prepared by Protamex and Alcalase, were evaluated.

Fish Protein Hydrolysates: Production, Biochemical, and Functional

This review describes various manufacturing techniques for fish protein hydrolysates using acid, base, endogenous enzymes, and added bacterial or digestive proteases. The chemical and biochemical characteristics of hydrolyzed fish proteins are discussed.

Production, bioactive properties, and potential applications of fish

This paper summarizes the production and purification of fish protein hydrolysates and bioactive peptides as well as their biological properties, such as antioxidant, lipid metabolism modulation, anti-inflammatory, gut microbiota modulation, anticancer, and antihypertensive activities.

Characterization of structural and functional properties of fish

Structural and functional properties of fish protein hydrolysates with different degrees of hydrolysis (DH) from surimi processing by-products, prepared by Protamex and Alcalase, were evaluated.