Enzyme-controlled hygroscopicity and proton dynamics in sea cucumber (Stichopus japonicus) ovum peptide powders

Food Research International

Volumn 112, Issue , 2018, Pages 241-249

  Wang, Ke ^a   Sun, Na ^a   Li, Dongmei ^a   Cheng, Sheng ^a   Song, Liang ^a   Lin, Songyi ^a  

^a DALIAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

Enzyme; Hygroscopicity; Morphological changes; Proton dynamics; Sea cucumber ovum peptide

Indexed keywords

AGGLOMERATION; DYNAMICS; ENZYMES; MOISTURE; MORPHOLOGY; PAPAIN; PEPTIDES; POWDERS; QUALITY ASSURANCE;

AMORPHOUS STRUCTURES; DIFFERENT SIZES; HYGROSCOPICITY; MOISTURE ABSORPTION; MORPHOLOGICAL CHANGES; PARTICLE AGGLOMERATES; PROTON DYNAMICS; SEA CUCUMBER;

WATER ABSORPTION;

METALLOPROTEINASE; MICROBIAL METALLOPROTEINASES; PAPAIN; PEPTIDE; PEPTIDE HYDROLASE; PROTON; SUBTILISIN; TRYPSIN; WATER;

ABSORPTION; ANIMAL; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FOOD STORAGE; HYDROLYSIS; KINETICS; OVUM; POWDER; PROCEDURES; PROTEIN CONFORMATION; SEA CUCUMBER; STRUCTURE ACTIVITY RELATION; WETTABILITY;

ABSORPTION, PHYSICOCHEMICAL; ANIMALS; FOOD HANDLING; FOOD STORAGE; HYDROLYSIS; KINETICS; METALLOENDOPEPTIDASES; OVUM; PAPAIN; PEPTIDE HYDROLASES; PEPTIDES; POWDERS; PROTEIN CONFORMATION; PROTONS; SEA CUCUMBERS; STRUCTURE-ACTIVITY RELATIONSHIP; SUBTILISINS; TRYPSIN; WATER; WETTABILITY;

EID: 85049071101     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.06.040     Document Type: Article

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