Preparation of antioxidative peptides from Spanish mackerel (Scomberomorus niphonius) processing byproducts by enzymatic hydrolysis

Biotechnology

Volumn 14, Issue 4, 2015, Pages 188-193

  Kong, You Yu ^a   Chen, Shi Shi ^a   Wei, Jun Qi ^a   Chen, Yan Ping ^a   Lan, Wu Tao ^a   Yang, Qing Wei ^a   Huang, Guang Rong ^a,b  

^a CHINA JILIANG UNIVERSITY   (China)

^b Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang ^*  (China)

Author keywords

DPPH radical scavenging activity; Enzymatic hydrolysis; Fish frame; Scomberomorus niphonius; Spanish mackerel

Indexed keywords

BYPRODUCTS; FISH; HYDROLYSIS; MOLECULAR WEIGHT; MOLECULAR WEIGHT DISTRIBUTION; PEPTIDES;

ANTIOXIDATIVE PEPTIDES; BIOACTIVE PEPTIDES; DEGREE OF HYDROLYSIS; DPPH RADICAL SCAVENGING ACTIVITIES; DPPH RADICAL SCAVENGING CAPACITIES; RADICAL SCAVENGING ACTIVITY; SCOMBEROMORUS NIPHONIUS; SPANISH MACKEREL;

ENZYMATIC HYDROLYSIS;

EID: 84940995333     PISSN: 1682296X     EISSN: 16822978     Source Type: Journal    
DOI: 10.3923/biotech.2015.188.193     Document Type: Article

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