Amino acid composition, molecular weight distribution and antioxidant stability of shrimp processing byproduct hydrolysate

American Journal of Food Technology

Volumn 6, Issue 10, 2011, Pages 904-913

  Zhao, J ^a   Huang, G R ^a   Zhang, M N ^a   Chen, W W ^a   Jiang, J X ^a  

^a CHINA JILIANG UNIVERSITY   (China)

Author keywords

Alcalase; Antioxidative peptide; DPPH; Enzymatic hydrolysis; Ultrafiltration

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ALCALASE; AMINO ACID COMPOSITIONS; ANTI OXIDATIVE ACTIVITY; ANTIOXIDANT ACTIVITIES; ANTIOXIDATIVE PEPTIDES; BIOACTIVE PEPTIDES; DPPH; HYDROPHOBIC AMINO ACIDS; METAL CONCENTRATIONS; MOLECULAR WEIGHT CUTOFF; NATURAL FOOD; OPERATING CONDITION; PROTEIN CONTENTS; PROTEIN HYDROLYSATE; RADICAL SCAVENGING ACTIVITY; RELATIVE ACTIVITIES; SODIUM BENZOATE;

AMINO ACIDS; COPPER; ENZYMATIC HYDROLYSIS; GLUCOSE; MOLECULAR WEIGHT DISTRIBUTION; PEPTIDES; SHELLFISH; SODIUM; SODIUM CHLORIDE; SUGAR (SUCROSE); ULTRAFILTRATION;

STABILITY;

DECAPODA (CRUSTACEA);

EID: 80052686020     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2011.904.913     Document Type: Article

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