Bighead Carp: Effect of Drying Methods, Protein Hydrolysis Using Enzymes and Technical Methods and Study Fraction of Protein Peptides

In last few years, there has been an increased effort to develop some advanced technologies of protein hydrolysis and fractionation in protein aquatic products. Using different protein enzymes with different extraction methods can lead to improve the yield of protein hydrolysis. In this review we studied the effect of different drying methods on chemical composition of bighead carp. Ficin enzyme was studied as proteolytic enzyme of fig latex. Whereas the properties of papain and bromelin have been quite thoroughly studied, relatively little is known about the properties of ficin. Also used different methods of extraction to show the effect of extraction on protein hydrolysis, this study highlights many of protein and peptides fractionation, such as electrophoresis and high-performance liquid chromatography (HPLC), which have experienced significant development over the past few years.

• Publication year

  2020

• Venue

  Journal of Food and Nutrition Research

• Publication date

  2020-11-19

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.12691/jfnr-8-11-5
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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