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      Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi)

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      Food Chemistry
      Elsevier BV

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          Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion

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            Emulsifying properties of proteins: evaluation of a turbidimetric technique

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              Fish protein hydrolysates: production, biochemical, and functional properties.

              Considerable amounts of fish processing byproducts are discarded each year. By developing enzyme technologies for protein recovery and modification, production of a broad spectrum of food ingredients and industrial products may be possible. Hydrolyzed vegetable and milk proteins are widely used food ingredients. There are few hydrolyzed fish protein foods with the exception of East Asian condiments and sauces. This review describes various manufacturing techniques for fish protein hydrolysates using acid, base, endogenous enzymes, and added bacterial or digestive proteases. The chemical and biochemical characteristics of hydrolyzed fish proteins are discussed. In addition, functional properties of fish protein hydrolysates are described, including solubility, water-holding capacity, emulsification, and foam-forming ability. Possible applications of fish protein hydrolysates in food systems are provided, and comparison with other food protein hydrolysates where pertinent.
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                Author and article information

                Journal
                Food Chemistry
                Food Chemistry
                Elsevier BV
                03088146
                January 2007
                January 2007
                : 103
                : 4
                : 1385-1394
                Article
                10.1016/j.foodchem.2006.10.055
                33159190-fc26-45b4-949f-32d739569b48
                © 2007

                http://www.elsevier.com/tdm/userlicense/1.0/

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