Functional and antioxidant properties of protein hydrolysates obtained from white shrimp (Litopenaeus vannamei)

Author:

Latorres J. M.ORCID,Rios D. G.,Saggiomo G.,Wasielesky W.,Prentice-Hernandez C.

Funder

CNPq

Capes

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference36 articles.

1. Adler-Nissen J (1986) Enzymic hydrolysis of food proteins. Elsevier Applied Science Publishers, London

2. Alemán A, Pérez-Santín E, Bordenave-Juchereau S, Arnaudin I, Gómez-Guillén MC, Montero P (2011) Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity. Food Res Int 44:1044–1051. https://doi.org/10.1016/j.foodres.2011.03.010

3. Baharuddin NA, Halim NRA, Sarbon NM (2016) Effect of degree of hydrolysis (DH) on the functional properties and angiotensin I-converting enzyme (ACE) inhibitory activity of eel (Monopterus sp.) protein hydrolysate. Int Food Res J 23:1424–1431

4. Centenaro GS, Salas-Mellado M, Prentice-Hernández C (2011) Antioxidant activity of protein hydrolysates of fish and chicken bones. Adv J Food Sci Technol 3:280–288

5. Centenaro GS, Salas-Mellado M, Pires C, Batista I, Nunes ML, Prentice C (2014) Fractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: investigation of antioxidant activity. Appl Biochem Biotechnol 172:2877–2893. https://doi.org/10.1007/s12010-014-0732-6

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