Production and fractionation of tuna by-product protein hydrolysate by ultrafiltration and nanofiltration: Impact on interesting peptides fractions and nutritional properties

Food Research International

Volumn 65, Issue PC, 2014, Pages 453-461

  Saidi, Sami ^a,b   Deratani, André ^a   Belleville, Marie Pierre ^a   Amar, Raja Ben ^b  

^a UNIVERSITÉ DE MONTPELLIER   (France)

^b Faculté des Sciences de Sfax   (Tunisia)

Author keywords

Alcalase tuna by product hydrolysis; Amino acids; Diafiltration; Tuna protein by product hydrolysate; Ultrafiltration Nanofiltration for peptide fractionation

Indexed keywords

AMINO ACIDS; BYPRODUCTS; ENZYMES; FISH; HYDROLYSIS; NANOFILTRATION; NANOFILTRATION MEMBRANES; NUTRITION; ULTRAFILTRATION;

ALCALASE; DIAFILTRATION; FISH PROTEIN HYDROLYSATE; NUTRITIONAL PROPERTIES; NUTRITIONAL QUALITIES; OPTIMIZED CONDITIONS; PURIFICATION PROCESS; TUNA PROTEIN BY-PRODUCT HYDROLYSATE;

PEPTIDES;

SCOMBRIDAE;

EID: 84912027699     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.04.026     Document Type: Article

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