Innovative insights into the enzymatic hydrolysis of salmon milt: Structural and functional analysis influenced by protease type and enzymolysis time-Reference-Cited by-同舟云学术

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Innovative insights into the enzymatic hydrolysis of salmon milt: Structural and functional analysis influenced by protease type and enzymolysis time

Published:2025-01 Issue: Volume:463 Page:141154
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Ying,Zhao Jing,Wang Xiaowen,Feng Yiming,Jiang Jiang,Bi Junlong

Funder

Key Technologies Research and Development Program

Inner Mongolia Autonomous Region Department of Science and Technology

Key Technology Research and Development Program of Shandong

Publisher

Elsevier BV

Reference69 articles.

1. Enzymic hydrolysis of proteins for increased solubility;Adler-Nissen;Journal of Agricultural and Food Chemistry,1976

2. Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates;Ai;Food Hydrocolloids,2019

3. Protamines: Isolation characterization structure and function;Ando,2012

4. Determination of free and protein amino acid content in microalgae by HPLC-DAD with pre-column derivatization and pressure hydrolysis;Araya;Marine Chemistry,2021

5. Physicochemical characterization of protein hydrolysates produced by autolysis of jumbo squid (Dosidicus gigas) byproducts;Arias-Moscoso;Food Biophysics,2015

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