Optimization of Preparation Process of Squid Skin Peptides by Response Surface Methodology and Its Physicochemical Properties
To achieve the high-value utilization of squid skin obtained from squid processing, this study utilized an enzymatic approach to prepare protein peptides. The enzymatic hydrolysis parameters were optimized using single factor and response surface tests, with the concentration of peptide and trichlor...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-04-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023060019 |