Characterization of the antioxidant and ACE-inhibitory activities of Thai fish sauce at different stages of fermentation

Characterization of the antioxidant and ACE-inhibitory activities of Thai fish sauce at different stages of fermentation

Six-month-old (FS6) and 12-month-old (FS12) Thai fish sauces were separated by Sephadex-G25 desalting columns into 3 fractions, namely, F1 (peptides/Maillard reaction products), F2 (peptides/NaCl) and F3 (peptides/amino acids). The F3 fractions from both samples showed the highest chemical and cellu...

Full description

Bibliographic Details
Main Authors: Ali Hamzeh, Parinya Noisa, Jirawat Yongsawatdigul
Format: Article
Language:English
Published: Elsevier 2020-01-01
Series:Journal of Functional Foods
Subjects:
Fish sauce
Bioactive peptide
ACE inhibitor
Cellular antioxidant
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464619306231

Similar Items

Similar Items