Effects of ultrasonic, microwave, and combined ultrasonic‐microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinensis)

Degree of hydrolysis (DH), yield, amino acid profile, protein solubility, and antioxidant activity of Chinese sturgeon protein hydrolysates, as influenced by thermal pretreatment, ultrasonic (US), microwave (MW), and combined US‐microwave pretreatments were investigated. Initially, the samples were...

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Bibliographic Details
Published in:Journal of food biochemistry 2020-08, Vol.44 (8), p.e13292-n/a
Main Authors: Noman, Anwar, Qixing, Jiang, Xu, Yanshun, Abed, Sherif M., Obadi, Mohammed, Ali, Abdelmoneim H., AL‐Bukhaiti, Wedad Q., Xia, Wenshui
Format: Article
Language:English
Subjects:
2,2-diphenyl-1-picrylhydrazyl
Acipenser sinensis
amino acid composition
antioxidant activity
antioxidants
Chinese sturgeon
enzymatic hydrolysis
hydrolysis
microwave
peptides
pretreatment
protein hydrolysate
protein hydrolysates
protein solubility
ultrasonic
ultrasonics
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