Influence of Different Hydrolysis Processes by Trypsin on the Physicochemical, Antioxidant, and Functional Properties of Collagen Hydrolysates fromSphyrna lewini, Dasyatis akjei, andRaja porosa-Reference-Cited by-同舟云学术

Influence of Different Hydrolysis Processes by Trypsin on the Physicochemical, Antioxidant, and Functional Properties of Collagen Hydrolysates fromSphyrna lewini, Dasyatis akjei, andRaja porosa

Published:2015-03-06 Issue:5 Volume:25 Page:616-632
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Chi Changfeng,Hu Fayuan,Li Zhongrui,Wang Bin,Luo Hongyu

Funder

National Natural Science Foundation of China

Special Program for the Science and Technology Plan of Zhejiang Province

Zhejiang Province Science Foundation

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Reference50 articles.

1. Compositional and physicochemical characteristics of acid solubilized collagen extracted from the skin of unicorn leatherjacket (Aluterus monoceros)

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3. Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein

4. Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates

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