Preparation and antioxidant properties of crayfish (Procambarus clarkii) By-products protein hydrolysates and ultra filtration fractions

Preparation and antioxidant properties of crayfish (Procambarus clarkii) By-products protein hydrolysates and ultra filtration fractions

Protein isolate from crayfish by-products (CBPI) were hydrolyzed using Alcalase, neutrase, pancreatin and bromelain. Hydrolysis by Alcalase had more remarkable digesting efficiency on crayfish by-products protein than that by the other enzymes. Therefore, protein hydrolysate from Alcalase digestion...

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Veröffentlicht in:Pakistan journal of pharmaceutical sciences 2019-09, Vol.32 (5(Special)), p.2391-2397
Hauptverfasser: Tang, Zhihong, Yu, Liang, Wen, Shaohong, Zhang, Kaiqi, Sun, Yongrong, Lv, Jiasen, BaoJu, -, Hu, Zhongliang
Format: Artikel
Sprache:eng
Schlagworte:
Amino acids
Antioxidants (Nutrients)
Backup software
Biological products
EDTA
Enzymes
Fishes
Hydrolysis
Protein hydrolysates
Protein synthesis
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Zusammenfassung:Protein isolate from crayfish by-products (CBPI) were hydrolyzed using Alcalase, neutrase, pancreatin and bromelain. Hydrolysis by Alcalase had more remarkable digesting efficiency on crayfish by-products protein than that by the other enzymes. Therefore, protein hydrolysate from Alcalase digestion (CBPHa) was selected to be fractionated by ultrafiltration according to molecular weight into three fractions F1 (MW
ISSN:1011-601X