Tables index

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
  • Table 1. The enzymatic Hydrolysis conditions for obtaining protein hydrolysates from bighead carp (Hypophthalmichthys nobilis) using Ficin and flavourzyme enzymes
  • Table 2. Protein content, Color measurement, yield and water activity of protein hydrolysates (FPH) prepared using ficin and flavourzyme enzymes and two substrates (fresh substrate and microwave-dried substrate) under the optimum conditions (n = 3, mean ±SD)
  • Table 3. Amino acids composition of bighead carp protein hydrolysates (g/100g protein) obtained using ficin and flavourzyme enzymes with two substrates (fresh fish and microwave-dried fish)
  • Table 4. Emulsifying characteristics of protein hydrolysate obtained from bighead carp fish using two substrates (fresh fish and microwave-dried fish), and two enzymes (Ficin and flavourzyme) (mean ±SD, n=3)