Effect of Liposomal Encapsulation and Ultrasonication on Debittering of Protein Hydrolysate and Plastein from Salmon Frame

Effect of Liposomal Encapsulation and Ultrasonication on Debittering of Protein Hydrolysate and Plastein from Salmon Frame

The impacts of liposomal encapsulation on the bitterness of salmon frame protein hydrolysate (SFPH) and salmon frame protein plastein (SFPP) with the aid of ultrasound (20% amplitude, 750 W) for different time intervals (30, 60 and 120 s) were investigated. Liposomes loaded with 1% protein hydrolysa...

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Bibliographic Details
Main Authors: Kartik Sharma, Krisana Nilsuwan, Lukai Ma, Soottawat Benjakul
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
protein hydrolysate
plastein
liposomes
encapsulation efficiency
bitterness
sonication
Online Access:https://www.mdpi.com/2304-8158/12/4/761

Internet

https://www.mdpi.com/2304-8158/12/4/761

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