Antioxidative Properties of Squid Protein Hydrolysates Prepared Using Seer Fish Visceral Enzymes in Comparison with Commercial Enzymes

Journal of Aquatic Food Product Technology

Volumn 25, Issue 7, 2016, Pages 986-1000

  Shakila, Robinson Jeya ^a   Fathiraja, Parthiban ^a   Jeyasekaran, Geevaretnam ^a   Rajendran, Shalini ^a  

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

Author keywords

antioxidative potential; commercial enzymes; endogenous enzymes; Squid protein hydrolysate

Indexed keywords

BIOLOGICAL MATERIALS; CHELATION; FISH; HYDROLYSIS; MOLLUSCS; OXYGEN; PROTEINS; SHELLFISH;

ANTIOXIDATIVE; ANTIOXIDATIVE PROPERTY; COMMERCIAL ENZYMES; DEGREE OF HYDROLYSIS; ENDOGENOUS ENZYME; PROTEIN HYDROLYSATE; SCAVENGING ACTIVITIES; SUPEROXIDE ANION RADICALS;

ENZYMES;

EID: 84979020311     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2015.1004499     Document Type: Article

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