Antioxidant activities of squid protein hydrolysates prepared with papain using response surface methodology

Food Science and Biotechnology

Volumn 25, Issue 3, 2016, Pages 665-672

  Sivaraman, Balasubramanian ^a   Shakila, Robinson Jeya ^a   Jeyasekaran, Geevaretnam ^a   Sukumar, Durairaj ^a   Manimaran, Uthaman ^a   Sumathi, Ganesan ^a  

^a TAMIL NADU DR J JAYALALITHAA FISHERIES UNIVERSITY   (India)

Author keywords

antioxidant activity; meat model system; papain; response surface methodology; squid protein hydrolysate

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; CHELATION; HYDROLYSIS; MOLLUSCS; OXYGEN; PAPAIN; PROTEINS; SHELLFISH; SURFACE PROPERTIES;

ANTI-OXIDANT ACTIVITIES; DPPH RADICAL SCAVENGING ACTIVITIES; MODEL SYSTEM; PROTEIN HYDROLYSATE; RADICAL SCAVENGING ACTIVITY; RESPONSE SURFACE METHODOLOGY; SUPEROXIDE ANION RADICALS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

FREE RADICALS;

EID: 84975873922     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-016-0117-4     Document Type: Article

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