Optimization of the Enzymatic Hydrolysis of Blue Shark Skin

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Rodríguez Díaz, Julio C ^a   Kurozawa, Louise E ^b   Netto, Flavia M ^a   Hubinger, Miriam D ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Antioxidant activity; Hydrolysis; Peptide size; Protein; Response surface methodology

Indexed keywords

AMINO ACID; ANTIOXIDANT; FISH PROTEIN; PEPTIDE; PROTEINASE;

ANIMAL; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; HYDROLYSIS; ISOLATION AND PURIFICATION; METABOLISM; PH; SHARK; SKIN; TEMPERATURE;

AMINO ACIDS; ANIMALS; ANTIOXIDANTS; ENDOPEPTIDASES; FISH PROTEINS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PEPTIDES; SHARKS; SKIN; TEMPERATURE;

CHONDRICHTHYES; PRIONACE GLAUCA;

EID: 80053059507     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02318.x     Document Type: Article

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