Identification of bioactive peptides from half-fin anchovy (Setipinna taty) hydrolysates and further modification using Maillard reaction to improve antibacterial activities
This study investigated the effect of Maillard reaction (MR) on the antibacterial activity of half-fin anchovy hydrolysates (HAHp)-derived peptides. Eighty-two peptides (450–1400 Da) were identified from the peptidic-fraction F3 and were classified into five groups according to the presence of W, F,...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-07-01
|
| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646461930249X |