Protein hydrolysates from bluefin tuna (Thunnus thynnus) heads as influenced by the extent of enzymatic hydrolysis

Biotechnology and Bioprocess Engineering

Volumn 17, Issue 4, 2012, Pages 841-852

  Bougatef, Ali ^a   Balti, Rafik ^a   Haddar, Anissa ^a   Jellouli, Kemel ^a   Souissi, Nabil ^b   Nasri, Moncef ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b INSTITUT NATIONAL DES SCIENCES ET TECHNOLOGIES DE LA MER   (Tunisia)

Author keywords

Antioxidant activity; Functional properties; Protease; Protein hydrolysate; Tuna heads

Indexed keywords

ANTIOXIDANT ACTIVITIES; FUNCTIONAL PROPERTIES; PROTEASE; PROTEIN HYDROLYSATE; TUNA HEADS;

BACTERIOLOGY; EMULSIFICATION; ENZYMATIC HYDROLYSIS; FREE RADICALS; PROTEINS; SOLUBILITY;

AMINO ACIDS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALKALINE PROTEINASE; AMINO ACID; ARGININE; ASPARAGINE; ASPARTIC ACID; BETA CAROTENE; CAROTENE; GLUTAMIC ACID; GLUTAMINE; HISTIDINE; LEUCINE; LYSINE; NITROGEN; PHENYLALANINE; PROTEIN HYDROLYSATE; PROTEINASE; SCAVENGER; SUBTILISIN; VALINE;

AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS; BACILLUS LICHENIFORMIS; BACILLUS MOJAVENSIS; EMULSION; ENZYME SPECIFICITY; HYDROLYSIS; IC 50; NONHUMAN; PH; SOLUBILITY; THUNNUS THYNNUS; TUNA;

BACILLUS MOJAVENSIS; SCOMBRIDAE; THUNNUS THYNNUS;

EID: 84865784887     PISSN: 12268372     EISSN: 19763816     Source Type: Journal    
DOI: 10.1007/s12257-012-0053-y     Document Type: Article

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