Structure-Activity Analysis and Microcapsule Stabilization of the Antioxidant Peptides from Tilapia Skin
To analyze the structure-activity relationship of antioxidant peptides and improve their stability, tilapia skin was enzymolized by double-enzyme stepwise enzymatic hydrolysis method. The DPPH· (2,2-diphenyl-1picrylhydrazyl), ABTS+· (2,2-biazo-bis(3-ethyl-benzothiazole-6-sulfonic acid) and hydroxyl...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060441 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|