Preparation and characteristic of iron-binding peptides from shrimp processing discards hydrolysates

Advance Journal of Food Science and Technology

Volumn 3, Issue 5, 2011, Pages 348-354

  Ren, Zhang Yan ^a   Huang, Guang Rong ^a   Jiang, Jia Xin ^a   Chen, Wen Wei ^a  

^a CHINA JILIANG UNIVERSITY   (China)

Author keywords

Amino acid composition; Enzymatic hydrolysis; Iron binding activity; Response surface methodology; Shrimp processing discards

Indexed keywords

ALCALASE; AMINO ACID COMPOSITIONS; CENTRAL COMPOSITION DESIGN; ENZYME CONCENTRATIONS; FACTORIAL DESIGN; IRON BINDING; NEUTRASE; OPTIMUM CONDITIONS; REPLICATED EXPERIMENT; RESPONSE SURFACE METHODOLOGY; SHRIMP PROCESSING DISCARDS;

AMINO ACIDS; ENZYMATIC HYDROLYSIS; EXPERIMENTS; IRON; PEPTIDES; SHELLFISH; SURFACE PROPERTIES;

IRON COMPOUNDS;

EID: 82455188598     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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