Optimization of enzymatic hydrolysis process for preparing xanthine oxidase inhibitory peptides from skipjack tuna
Skipjack tuna was enzymatically hydrolyzed to prepare xanthine oxidase (XOD) inhibitory peptides. The enzymatic hydrolysis process was optimized by investigating the effects of protease types and enzymatic dosages, pH, temperature, time and their interactions on degree of hydrolysis, nitrogen recove...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2019-10-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2019.01.101 |
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