Enhanced Antioxidant and Digestive Enzyme Inhibitory Activities of Pacific White Shrimp Shell Protein Hydrolysates via Conjugation with Polyphenol: Characterization and Application in Surimi Gel

Enhanced Antioxidant and Digestive Enzyme Inhibitory Activities of Pacific White Shrimp Shell Protein Hydrolysates via Conjugation with Polyphenol: Characterization and Application in Surimi Gel

Pacific white shrimp shell protein hydrolysates (SSPHs) produced using alcalase (UAH) and papain (UPH), and polyphenols (PPNs) conjugates were prepared using variable concentrations (0.5–3% <i>w</i>/<i>v</i>) of different polyphenols (EGCG, catechin, and gallic acid). When 2%...

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Bibliographic Details
Main Authors: Akanksha R. Gautam, Soottawat Benjakul, Deepak Kadam, Brijesh Tiwari, Avtar Singh
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
conjugation efficiency
polyphenols
antioxidant
antidiabetic and <i>in vitro</i> digestion
Online Access:https://www.mdpi.com/2304-8158/13/24/4022

Internet

https://www.mdpi.com/2304-8158/13/24/4022

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