Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle ( Chinemys reevesii ) as influenced by enzymatic hydrolysis conditions-Reference-Cited by-同舟云学术

Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle ( Chinemys reevesii ) as influenced by enzymatic hydrolysis conditions

Published:2021-06-24 Issue:8 Volume:9 Page:4031-4047
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

Islam Md. Serajul¹²³^ORCID,Hongxin Wang¹²^ORCID,Admassu Habtamu⁴^ORCID,Noman Anwar¹^ORCID,Ma Chaoyang²,An wei Fu⁵

Affiliation:

1. State key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu province214122China

2. National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu province214122China

3. Department of Food Technology and Nutritional Science Mawlana Bhashani Science and Technology University Tangail Bangladesh

4. Department of Food Process Engineering, Biotechnology and Bioprocessing Center of Excellence Addis Ababa Science and Technology University Addis Ababa Ethiopia

5. Guangxi zhongtaikang Technology Industry Co., Ltd. Nanning Guangxi530029P. R. China

Funder

China Scholarship Council

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1903

Reference45 articles.

1. Purification, identification and characterization of two novel antioxidant peptides from finger millet (Eleusine coracana) protein hydrolysate

2. Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour