DocumentCode
2470998
Title
Technology for production of antioxidant peptides from scallop skirt by enzymolysis
Author
Yaxin Sang ; Wang, Changlu ; Li, Cai
Author_Institution
Coll. of Food Eng. & Biotechnol., Tianjin Univ. of Sci. & Technol., Tianjin, China
fYear
2011
fDate
24-26 June 2011
Firstpage
6421
Lastpage
6424
Abstract
In this study, antioxidant peptides from scallop were prepared through enzymatic hydrolysis using scallop skirt as the material. Firstly, the trypsin was one of the hydrolysis of scallop skirt. The content of AN was the standard of choosing the suitable enzyme for the hydrolysis. Finally, the aim of the study is to search the proper condition of trypsin and prospect for the future work.
Keywords
biotechnology; enzymes; food processing industry; antioxidant peptides; enzymatic hydrolysis; enzymolysis; scallop skirt; trypsin; Aquaculture; Biotechnology; Peptides; Production; Proteins; Skin; AN; antioxidant peptides; hydrolized by enzyme; scallop skirt;
fLanguage
English
Publisher
ieee
Conference_Titel
Remote Sensing, Environment and Transportation Engineering (RSETE), 2011 International Conference on
Conference_Location
Nanjing
Print_ISBN
978-1-4244-9172-8
Type
conf
DOI
10.1109/RSETE.2011.5965827
Filename
5965827
Link To Document