Optimization of hydrolysis conditions for the production of antioxidant peptides from fish gelatin using response surface methodology

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  You, Lijun ^a,b   Regenstein, Joe M ^a,b   Liu, Rui Hai ^a,b  

^a Department of Obstetrics Gynecology   (United States)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Degree of hydrolysis; Fish gelatin; Hydrolysis; Response surface methodology

Indexed keywords

ANTIOXIDANT; FISH PROTEIN; GELATIN; PAPAIN; PEPTIDE; PROTEIN HYDROLYSATE; SCAVENGER;

ANIMAL; ARTICLE; CHEMISTRY; FISH; FOOD INDUSTRY; HYDROLYSIS; METABOLISM; METHODOLOGY; SKIN; STATISTICAL MODEL; TEMPERATURE; TIME;

ANIMALS; ANTIOXIDANTS; FISH PROTEINS; FISHES; FOOD-PROCESSING INDUSTRY; FREE RADICAL SCAVENGERS; GELATIN; HYDROLYSIS; MODELS, STATISTICAL; PAPAIN; PEPTIDES; PROTEIN HYDROLYSATES; SKIN; TEMPERATURE; TIME FACTORS;

EID: 77955818281     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01707.x     Document Type: Article

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