Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 3039-3048

  Intarasirisawat, Rossawan ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Wu, Jianping ^c  

^a Prince of Songkla University   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Enzymatic hydrolysis; Fish roe; Functional properties; Protein hydrolysates; Skipjack (Katsuwonous pelamis)

Indexed keywords

ALCALASE; ANTIOXIDANT ACTIVITIES; CHELATING ACTIVITY; FISH ROE; FOAM STABILITY; FUNCTIONAL PROPERTIES; INTERFACIAL PROPERTY; PELAMIS; PROTEIN HYDROLYSATE; PROTEIN SOLUBILITY; RADICAL SCAVENGING ACTIVITY; REDUCING POWER; SCAVENGING ACTIVITIES; SEPHADEX; SUPEROXIDE ANION RADICALS; SUPEROXIDES; WIDE PH RANGE;

EMULSIFICATION; ENZYMATIC HYDROLYSIS; ION EXCHANGE; MOLECULAR WEIGHT DISTRIBUTION;

OXYGEN;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; PROTEIN HYDROLYSATE; SEPHADEX; SUBTILISIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL REACTION; ENZYME ACTIVITY; KATSUWONOUS PELAMIS; MOLECULAR WEIGHT; NONHUMAN; PH; PROTEIN HYDROLYSIS; SOLUBILITY; TUNA;

ANIMALS; ANTIOXIDANTS; FEMALE; FISH PROTEINS; MOLECULAR WEIGHT; OVARY; PERCIFORMES; PROTEIN HYDROLYSATES;

PELAMIS;

EID: 84865472883     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.076     Document Type: Article

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