文章基本信息

标题：Bighead Carp: Effect of Drying Methods, Protein Hydrolysis Using Enzymes and Technical Methods and Study Fraction of Protein Peptides
本地全文：下载
作者：Kamal- Alahmad ; Wenshui Xia ; Jiang Qixing 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2020
卷号：8
期号：11
页码：646-657
DOI：10.12691/jfnr-8-11-5
出版社：Science and Education Publishing
摘要：In last few years, there has been an increased effort to develop some advanced technologies of protein hydrolysis and fractionation in protein aquatic products. Using different protein enzymes with different extraction methods can lead to improve the yield of protein hydrolysis. In this review we studied the effect of different drying methods on chemical composition of bighead carp. Ficin enzyme was studied as proteolytic enzyme of fig latex. Whereas the properties of papain and bromelin have been quite thoroughly studied, relatively little is known about the properties of ficin. Also used different methods of extraction to show the effect of extraction on protein hydrolysis, this study highlights many of protein and peptides fractionation, such as electrophoresis and high-performance liquid chromatography (HPLC), which have experienced significant development over the past few years.
关键词：drying; bighead carp; enzyme proteolytic; hydrolysis; extraction; fractionation