The Optimization of the Preparation Process of Antioxidative Active Peptide from the Enzymatic Hydrolysate of Pacific Saury (Cololabis saira) by Response Surface Methodology
The antioxidative peptides were prepared from the muscle of Pacific saury by enzymatic hydrolysis. Based on the degree of hydrolysis(DH), the content of TCA-soluble peptide, DPPH free radical scavenging rate, Fe3+ reducing power, ·OH radical scavenging rate and O2−· radical scavenging rate, the opti...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070133 |