Cape hake protein hydrolysates prepared from alkaline solubilised proteins pre-treated with citric acid and calcium ions: Functional properties and ACE inhibitory activity

Process Biochemistry

Volumn 50, Issue 6, 2015, Pages 1006-1015

  Pires, C ^a,b   Teixeira, B ^a,b   Cardoso, C ^a   Mendes, R ^a,b   Nunes, M L ^a,b   Batista, I ^a,b  

^a Unit of Upgrading of Fishery and Aquaculture Products (U VPPA)   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

ACE inhibition; Alkaline solubilised proteins; Cape hake by products hydrolysates; Functional properties; Phospholipids removal

Indexed keywords

CITRIC ACID; EMULSIFICATION; FISH; FOOD PROCESSING; HYDROLYSIS; PHOSPHOLIPIDS;

ACE INHIBITION; ACE-INHIBITORY ACTIVITY; ANGIOTENSIN-CONVERTING ENZYME; ANTI-HYPERTENSIVE ACTIVITIES; CAPE HAKE BY-PRODUCTS HYDROLYSATES; EMULSIFYING ACTIVITY INDICES; FISH PROTEIN HYDROLYSATE; FUNCTIONAL PROPERTIES;

PROTEINS;

EID: 84937761747     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2015.03.010     Document Type: Article

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