Enzymatic processing of animal by-products: production of antioxidant hydrolysates with Bacillus sp. CL18 crude protease
Author:
Funder
Universidade Federal da Fronteira Sul
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11356-024-32819-8.pdf
Reference50 articles.
1. Akbarian M, Khani A, Eghbalpour S, Uversky VN (2022) Bioactive peptides: synthesis, sources, applications, and proposed mechanisms of action. Int J Mol Sci 23:1445. https://doi.org/10.3390/ijms23031445
2. Bechaux J, Ferraro V, Sayd T et al (2020) Workflow towards the generation of bioactive hydrolysates from porcine products by combining in silico and in vitro approaches. Food Res Int 132:109123. https://doi.org/10.1016/j.foodres.2020.109123
3. Bernardo BS, Kopplin BW, Daroit DJ (2023) Bioconversion of fish scales and feather wastes by Bacillus sp. CL18 to obtain protease and bioactive hydrolysates. Waste Biomass Valoriz 14:1045–1056. https://doi.org/10.1007/s12649-022-01907-6
4. Borrajo P, Pateiro M, Barba FJ et al (2019) Antioxidant and antimicrobial activity of peptides extracted from meat by-products: a review. Food Anal Methods 12:2401–2415. https://doi.org/10.1007/s12161-019-01595-4
5. Bougatef A, Nedjar-Arroume N, Manni L et al (2010) Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins. Food Chem 118:559–565. https://doi.org/10.1016/j.foodchem.2009.05.021
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