Figure 2. Molecular weight distribution of the hydrolysates products derived from fish bighead carp using ficin and flavourzyme: (A) DH 20.32 %; (B) DH 17.80 %; (C) DH 25.13 % and (D) DH 19.21%

From

Impact of Enzymatic Hydrolysis Using Two Proteases on Functional, Structural, and Antioxidant Properties of Protein Hydrolysates Derived from Fresh and Microwave-dried Substrates of Bighead Carp (Hypophthalmichthys Nobilis)

Kamal Alahmad, Wenshui Xia, Qixing Jiang, Yanshun Xu

Journal of Food and Nutrition Research. 2023, 11(3), 251-263 doi:10.12691/jfnr-11-3-10