Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases-Reference-Cited by-同舟云学术

Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases

Published:2013-06 Issue:1 Volume:52 Page:221-229
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chalamaiah M.,Jyothirmayi T.,Bhaskarachary K.,Vajreswari A.,Hemalatha R.,Dinesh Kumar B.

Funder

Indian Council of Medical Research (ICMR), New Delhi, Government of India

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Characterisation of the lipid fractions obtained by proteolytic and chemical extractions from rainbow trout (Oncorhynchus mykiss) roe;Al-Sayed Mahmoud;Process Biochemistry,2008

2. Official methods of analysis;AOAC,1995

3. Characterization of protein hydrolysates and lipids obtained from black scabbard fish (Aphanopus carbo) by-products and antioxidative activity of the hydrolysates produced;Batista;Process Biochemistry,2010

4. Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review;Chalamaiah;Food Chemistry,2012

5. Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties;Chalamaiah;Food Chemistry,2010

Cited by 52 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Investigation of Antioxidant Activity of Protein Hydrolysates from New Zealand Commercial Low-Grade Fish Roes;Marine Drugs;2024-08-11

2. Extraction optimization, partial purification, and characterization of sialoglycoproteins from Labeo rohita roes;International Journal of Biological Macromolecules;2024-08

3. Cryoprotective effect of glycopeptide complex from abalone viscera on frozen surimi and its underlying mechanism;Food Frontiers;2024-04-11

4. Biofunctional components and bacterial dynamics of enzymatic and fermentatively prepared rohu (Labeo rohita) egg sauce;Journal of Food Science and Technology;2024-03-09

5. Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates;Food Hydrocolloids for Health;2023-12