Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products

Fishery by-products can be better utilized following enzymatic hydrolysis treatment to produce fish protein hydrolysates (FPH) with potentially enhanced interface-stabilizing properties (e.g. functionality). The production of FPH could be accelerated through the application of rapid heating methods...

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Veröffentlicht in:	Fisheries science 2017-03, Vol.83 (2), p.317-331
Hauptverfasser:	Nguyen, Elizabeth, Jones, Owen, Kim, Yuan H. Brad, San Martin-Gonzalez, Fernanda, Liceaga, Andrea M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Antioxidant properties Antioxidants Aquaculture Biochemical substrates By products Byproducts Dielectric properties Emulsions Enzymes Enzymolysis Ferric ions Fish Fish & Wildlife Biology & Management Fisheries Fishery sciences Fishing Foaming Food Science Freshwater & Marine Ecology Freshwater fishes Heat Heating Hydrolysates Hydrolysis International Life Sciences Methods Microwave heating Oncorhynchus mykiss Original Article Peptides Properties Proteins Radiation Salmon Solubility Stability Stabilizing Studies Substrates Subtilisin Trout Water baths
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