Figure 1. Influence of the enzymatic hydrolysis conditions: (a) E/S ratio [ficin+fresh substrate], (b) E/S ratio [flavourzyme+fresh substrate], (c) E/S ratio [ficin+dried substrate], (d) E/S ratio [flavourzyme+dried substrate], (e) time of hydrolysis reaction [fresh substrate+ficin & dried substrate+ficin], (f) time of hydrolysis reaction [fresh substrate+flavourzyme & dried substrate+flavourzyme] on the degree of hydrolysis (DH). The values represent mean± SD (n= 3), and various letters indicate the values are significantly different (P≤0.05)

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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

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