Physicochemical properties and angiotensin-I converting enzyme inhibitory activity of lipid-free ribbon fish (Lepturacanthus savala) protein hydrolysate-Reference-Cited by-同舟云学术

Physicochemical properties and angiotensin-I converting enzyme inhibitory activity of lipid-free ribbon fish (Lepturacanthus savala) protein hydrolysate

Published:2022-11-18 Issue:1 Volume:60 Page:340-352
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Yathisha Undiganalu Gangadharappa,Tanaaz Moideen,Bhat Ishani,Luckose Feby,Mamatha B. S.^ORCID

Funder

Science and Engineering Research Board

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05620-z.pdf

Reference34 articles.

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3. Ben Hamad Bouhamed S, Krichen F, Kechaou N (2020) Feather protein hydrolysates: a study of physicochemical, functional properties and antioxidant activity. Waste Biomass Valorization 11:51–62. https://doi.org/10.1007/s12649-018-0451-2

4. Bhaskar N, Benila T, Radha C, Lalitha RG (2008) Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease. Bioresour Technol 99:335–343. https://doi.org/10.1016/j.biortech.2006.12.015

5. Cenini VL, Gallagher L, McKerr G et al (2020) A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope. Food Hydrocoll. https://doi.org/10.1016/j.foodhyd.2020.105881

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