Preparation Process Optimization and Physicochemical Properties Characterization of Jinhua Ham Enzymolysis Peptide

Preparation Process Optimization and Physicochemical Properties Characterization of Jinhua Ham Enzymolysis Peptide

To investigate the potential of enzymatic hydrolysis for enhancing the nutritional and functional properties of Jinhua ham, a concentrated extract produced by dialysis desalination was employed as a substrate. A comprehensive evaluation process encompassing degree of hydrolysis (DH), peptide yield,...

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Bibliographic Details
Main Authors: Weiqiang WANG, Yu ZHENG, Weimin XU, Yanbo WANG, Jie CHEN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-07-01
Series:Shipin gongye ke-ji
Subjects:
jinhua ham
enzymatic hydrolysis peptides
process optimization
in vitro bioactivity
molecular weight distribution
amino acid composition
volatile flavor compounds
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080092
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