Angiotensin-I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 1003-1012

  Cheung, Imelda W Y ^a   Li Chan, Eunice C Y ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Amino acid composition; Angiotensin I converting enzyme inhibitory activity; Bitterness; Hydrolysis conditions; Protein hydrolysates; Shrimp processing byproducts

Indexed keywords

DIPEPTIDYL CARBOXYPEPTIDASE; ISOLEUCINE; LEUCINE; LYSINE; PHENYLALANINE; PROTEIN HYDROLYSATE; PROTEINASE; SUBTILISIN; TYROSINE; VALINE; WATER;

ARTICLE; BITTER TASTE; CONTROLLED STUDY; CORRELATION ANALYSIS; ENZYME INHIBITION; EXPERIMENTAL DESIGN; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FRACTIONATION; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; SHRIMP;

DECAPODA (CRUSTACEA); PANDALOPSIS DISPAR;

EID: 77951937248     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.057     Document Type: Article

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