Proteolytic activity and characteristics of skipjack tuna trypsin loaded alginate–chitosan beads as affected by drying methods and trehalose/glycerol-Reference-Cited by-同舟云学术

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Proteolytic activity and characteristics of skipjack tuna trypsin loaded alginate–chitosan beads as affected by drying methods and trehalose/glycerol

Published:2022-09-02 Issue:5 Volume:58 Page:2695-2705
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Patil Umesh¹,Nagarajarao Ravishankar Chandragiri²,Balange Amjad Khansaheb³,Zhang Bin⁴,Benjakul Soottawat¹^ORCID

Affiliation:

1. International Center of Excellence in Seafood Science and Innovation, Faculty of Agro‐Industry Prince of Songkla University Hat Yai 90110 Thailand

2. ICAR‐Central Institute of Fisheries Education Mumbai Maharashtra 400061 India

3. QC Laboratory, Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Mumbai Maharashtra 400061 India

4. College of Food and Pharmacy Zhejiang Ocean University Zhoushan 316022 China

Funder

Innovationsfonden

Prince of Songkla University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16039

Reference32 articles.

1. Important Factors Influencing Protein Crystallization

2. Chitosan-Alginate Multilayer Beads for Gastric Passage and Controlled Intestinal Release of Protein

3. AOAC(2000).Official methods of analysis of the association of official analytical chemists. Washington DC.

4. Stability of tuna trypsin‐loaded alginate‐chitosan beads in acidic stomach fluid and the release of active enzyme in a simulated intestinal tract environment

5. Effect of calcium and phytic acid on the activation of trypsinogen and the stability of trypsin

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3. Functional Ingredients from Seafood Processing Wastes: Protein Hydrolysate and Biocalcium;Turkish Journal of Fisheries and Aquatic Sciences;2024-01-12

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