Preparation process of chicken small peptide by enzymatic hydrolysis

Preparation process of chicken small peptide by enzymatic hydrolysis

The study optimized the enzymatic hydrolysis conditions for the production of small peptides composed of 2~3 amino acids from chicken. Experiment adapted 4 factors 3 levels orthogonal design, and result analysis showed that enzymatic hydrolysis condition has an effect on total nitrogen (T-N), total...

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Bibliographic Details
Main Authors: XIUJUAN YANG, XI ZHANG, ZHIYONG CAO, WEI HUANG, LINLI TAO, BIN DENG, MIN QI, CHEN CHEN, ZHAOCHENG SUN, XINGWEN ZHONG
Format: Article
Language:English
Published: Indian Council of Agricultural Research 2021-09-01
Series:Indian Journal of Animal Sciences
Subjects:
Chicken
Enzymatic hydrolysis
Protease
Small peptide
Online Access:https://epubs.icar.org.in/index.php/IJAnS/article/view/115445

Internet

https://epubs.icar.org.in/index.php/IJAnS/article/view/115445

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