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Identification and characterization of cryoprotective peptides extracted from silver carp (Hypophthalmichthys molitrix) hydrolysates

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成果类型:
期刊论文
作者:
Liu, Qingjing;Liu, Yongle;Yu, Jian;Wang, Faxiang*;Li, Xianghong*
通讯作者:
Wang, Faxiang;Li, Xianghong
作者机构:
[Wang, Faxiang; Wang, FX; Li, XH; Li, Xianghong] Changsha Univ Sci & Technol, Sch Chem & Food Engn, Changsha 410114, Hunan, Peoples R China.
Changsha Univ Sci & Technol, Hunan Prov Engn Technol Res Ctr Aquat Food Resour, Changsha, Hunan, Peoples R China.
通讯机构:
[Wang, FX; Li, XH] C
Changsha Univ Sci & Technol, Sch Chem & Food Engn, Changsha 410114, Hunan, Peoples R China.
语种:
英文
关键词:
Hydrolysis;Identification (control systems);Mass spectrometry;Silver;Cryoprotective ability;Cryoprotective effects;Industrial utilization;Mass spectrometry analysis;Silver carp;surimi;Ultra-filtration membranes;Unfrozen water contents;Peptides
期刊:
International Journal of Food Properties
ISSN:
1094-2912
年:
2019
卷:
22
期:
1
页码:
1011-1023
基金类别:
The study obtained financial supports from National Natural Science Foundation of China (31571867 and 31101214) and Hunan Natural Science Foundation, P. R. China (2017JJ2269).
机构署名:
本校为第一且通讯机构
院系归属:
化学与生物工程学院
摘要:
The cryoprotective effects on surimi matrix of hydrolysates with different hydrolyzing times prepared from silver carp using Protamex were compared with commercial sorbitol-sucrose cryoprotectants. Cryoprotective assays showed that FPH-30 (hydrolysate with 30 min hydrolyzing) was a more effective cryoprotectant than other hydrolysates, because the FPH-30 group displayed lower salt-soluble protein extractability loss (29.90 ± 0.84%), less actomyosin Ca2+-ATPase activity decrease (48.85 ± 2.56%) and unfrozen water content decrease (10.39 ± 0.6...

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