Figure 4. FTIR spectrum of FPH obtained at different degrees of hydrolysis using ficin and flavourzyme enzymes, different values on the graphs refer the changes in the amide bands I, II and III

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