Fractionation of Protein Hydrolysates of Fish and Chicken Using Membrane Ultrafiltration: Investigation of Antioxidant Activity
Fractionation of Protein Hydrolysates of Fish and Chicken Using Membrane Ultrafiltration: Investigation of Antioxidant Activity
复制标题
DOI：
10.1007/s12010-014-0732-6
复制
发表时间：
2014-03-01
影响因子：
3
通讯作者：
Prentice, Carlos
中科院分区：
文献类型：
--
作者：
Centenaro, Graciela Salete;Salas-Mellado, Myriam;Prentice, Carlos
在这项工作中，使用蛋白水解酶α-胰凝乳蛋白酶和Flavourzyme获得鸡肉和鱼肉肽。将肌肉水解4小时，并评价所得肽。水解产物由阿根廷黄鱼（Umbrina canosai）产生，水解度（DH）分别为25.9和27.6%，并且由鸡（Gallus arcticus）产生，Flavourzyme和α-糜蛋白酶的DH分别为17.8和20.6%。采用膜超滤法将鱼肉和鸡肉水解液与Flavourzyme和α-糜蛋白酶分离，截留分子量> 1，000，500，
In this work, chicken and fish peptides were obtained using the proteolytic enzymes alpha-Chymotrypsin and Flavourzyme. The muscle was hydrolyzed for 4 h, and the resulting peptides were evaluated. Hydrolysates were produced from Argentine croaker (Umbrina canosai) with a degree of hydrolysis (DH) of 25.9 and 27.6 % and from chicken (Gallus domesticus) with DH of 17.8 and 20.6 % for Flavourzyme and alpha-Chymotrypsin, respectively. Membrane ultrafiltration was used to separate fish and chicken hydrolysates from Flavourzyme and alpha-Chymotrypsin based on molecular weight cutoff of >1,000, 500, and