Protein Hydrolysates Prepared from the Viscera of Skipjack Tuna (Katsuwonus pelmamis): Antioxidative Activity and Functional Properties

Protein hydrolysates from skipjack tuna viscera prepared using Alcalase 2.4 L (VPH) with different degree of hydrolysis(DH: 10%, 20% and 30%) were prepared and determined for their antioxidative activity. VPH with 20% DH had the highestDPPH, ABTS radical scavenging activities and ferrous chelating activity (P

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Turkish Journal of Fisheries and Aquatic Sciences-Cover
  • ISSN: 1303-2712
  • Başlangıç: 2015
  • Yayıncı: Su Ürünleri Merkez Araştırma Enstitüsü - Trabzon
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Protein Hydrolysates Prepared from the Viscera of Skipjack Tuna (Katsuwonus pelmamis): Antioxidative Activity and Functional Properties

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