The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin
Abstract
The aim of the study was the selection of food grade, an inexpensive and commercially available enzyme that would allow to obtain a hydrolysate from carp (Cyprinus carpio) skin gelatin with the highest antioxidant activity. Moreover, the objective of the study was to investigate the effects of pH temperature and incubation duration of the hydrolysis on protein degradation, free amino acids and antioxidant properties of the obtained hydrolysates....
Paper Details
Title
The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin
Published Date
Jan 1, 2020
Journal
Volume
117
Pages
108616 - 108616
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