Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology

Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology

The aim of this study was to optimize and characterize Flavourzyme hydrolysis conditions for the preparation of antioxidant peptides from duck meat, using response surface methodology. The results indicated that optimal Flavourzyme hydrolysis conditions for preparation of antioxidant peptides from d...

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Bibliographic Details
Main Authors: Daoying Wang, Muhan Zhang, Ye Zou, Zhilan Sun, Weimin Xu
Format: Article
Language:English
Published: Japan Poultry Science Association 2018-07-01
Series:The Journal of Poultry Science
Subjects:
antioxidant peptides
duck meat
flavourzyme
hydrolysis
response surface methodology
Online Access:https://www.jstage.jst.go.jp/article/jpsa/55/3/55_0160155/_html/-char/en

Internet

https://www.jstage.jst.go.jp/article/jpsa/55/3/55_0160155/_html/-char/en

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