Influence of the enzymatic hydrolysis using flavourzyme enzyme on functional, secondary structure, and antioxidant characteristics of protein hydrolysates produced from bighead carp (hypophthalmichthys nobilis)

HIGHLIGHTS

• who: Kamal Alahmad and collaborators from the State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China have published the research: Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthys nobilis), in the Journal: Molecules 2023, 519 of /2023/
• what: This work has studied study of these properties in FPH could provide an overall comprehensive understanding of and investigated the optimum . . .
  

   

  

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