Production of Protein Hydrolysates Using Marine Catfish Bagre panamensis Muscle or Casein as Substrates: Effect of Enzymatic Source and Degree of Hydrolysis on Antioxidant and Biochemical Properties-Reference-Cited by-同舟云学术

Production of Protein Hydrolysates Using Marine Catfish Bagre panamensis Muscle or Casein as Substrates: Effect of Enzymatic Source and Degree of Hydrolysis on Antioxidant and Biochemical Properties

Published:2021-06-08 Issue:10 Volume:193 Page:3214-3231
ISSN:0273-2289
Container-title:Applied Biochemistry and Biotechnology
language:en
Short-container-title:Appl Biochem Biotechnol

Author:

Rios-Herrera Gissel Daniela,Salazar-Leyva Jesús Aarón,Hernández Crisantema,Jiménez-Gutiérrez Laura Rebeca,Sandoval-Gallardo Jorge Manuel,Osuna-Ruiz Idalia,Martínez-Montaño Emmanuel,Pacheco-Aguilar Ramon,Lugo-Sánchez María Elena,Ramirez-Perez Jorge Saul^ORCID

Funder

PROFAPI

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Bioengineering,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s12010-021-03603-y.pdf

Reference44 articles.

1. FAO. 2018. The State of World Fisheries and Aquaculture 2018-Meeting the sustainable development goals: FAO Rome, Italy.

2. Sila, A., & Bougatef, A. (2016). Antioxidant peptides from marine by-products: isolation, identification and application in food systems A review. Journal of Functional Foods, 21, 10–26.

3. Hou, Y., Wu, Z., Dai, Z., Wang, G., & Wu, G. (2017). Protein hydrolysates in animal nutrition: industrial production, bioactive peptides, and functional significance. Journal of Animal Science and Biotechnology, 8(1), 24.