Enzymatic hydrolysis of starry triggerfish (Abalistes stellaris) muscle using liver proteinase from albacore tuna (Thunnus alalunga)-Reference-Cited by-同舟云学术

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Enzymatic hydrolysis of starry triggerfish (Abalistes stellaris) muscle using liver proteinase from albacore tuna (Thunnus alalunga)

Published:2015-12-23 Issue:2 Volume:53 Page:1047-1054
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Sripokar P.,Chaijan M.,Benjakul S.,Kishimura H.,Klomklao S.

Funder

Thailand Research Fund

Thaksin University

The Office of the Higher Education Commission

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-015-2138-z.pdf

Reference35 articles.

1. Adler-Nissen J (1986) Enzymatic hydrolysis of food proteins. Elsevier Spplied Science, London

2. AOAC (2005) Official methods of analysis. Association of official analytical chemists international, 18th edn. AOAC International, Gaithersberg

3. Benjakul S, Morrissey MT (1997) Protein hydrolysates from Pacific whiting solid wastes. J Agric Food Chem 45:3423–3430

4. Bhaskar N, Mahendrakar NS (2008) Protein hydrolysate from visceral waste proteins of Catla (Catla catla): optimization of hydrolysis condition for a commercial neutral protease. Bioresour Technol 99:4105–4111

5. Capiralla H, Hiroi T, Hirokawa T, Maeda S (2002) Purification and characterization of a hydrophobic amino acid-specific endopeptidase from Halobacterium halobium S9 with potential application in debittering of protein hydrolysates. Process Biochem 38:571–579

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2. Biochemical composition, protein quality and amino acid profile of red‐toothed triggerfish ( Odonus niger ), an underutilised fish;International Journal of Food Science & Technology;2022-11-04

3. Nutritional and Sensory Properties of Starry Trigger (Abalistes stellaris) Fish Balls Additional Fresh and Steamed Moringa (Moringa oleifera) Leaves;IOP Conference Series: Earth and Environmental Science;2022-04-01

4. Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate;Comprehensive Reviews in Food Science and Food Safety;2022-02-12

5. Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes;International Journal of Food Science & Technology;2021-12-11

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