Enzymatic Hydrolysis of Pacific White Shrimp Residue (Litopenaeus vannamei) with Ultrasound Aid

Journal of Aquatic Food Product Technology(2022)

引用 0|浏览1
暂无评分
摘要
Several methods are used to recover compounds from these residues. Among them, ultrasound extraction has gained prominence due to its cellular disruption power. This work aimed to verify the action of ultrasound in increasing the yield of protein hydrolysate extraction from Pacific white shrimp (Litopenaeus vannamei) by-products. Proximal composition, hydrolysis degree, total content of carotenoids, and antioxidant activity (DPPH, ABTS, and reducing power) of the obtained hydrolysate was determined. The study found that the use of ultrasound concentrated more carotenoids, containing high antioxidant activity, increased the degree of hydrolysis, and accelerated the hydrolytic reaction rate.
更多
查看译文
关键词
By-products,hydrolysis,sonication,antioxidant,carotenoids
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要