Enhanced Antioxidant and Digestive Enzyme Inhibitory Activities of Pacific White Shrimp Shell Protein Hydrolysates via Conjugation with Polyphenol: Characterization and Application in Surimi Gel
Akanksha R. Gautam, Soottawat Benjakul, Deepak Kadam, Brijesh Tiwari, Avtar Singh · 2024
Read Enhanced Antioxidant and Digestive Enzyme Inhibitory Activities of Pacific White Shrimp Shell Protein Hydrolysates via Conjugation with Polyphenol: Characterization and Application in Surimi Gel by Akanksha R. Gautam, Soottawat Benjakul, Deepak Kadam, Brijesh Tiwari, Avtar Singh (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11728318.txt.
Description
Akanksha Gautam leads a team on shrimp shell protein joined with polyphenols. Their study from twenty twenty-four uses Pacific white shrimp shells. Protein hydrolysates were made with two distinct enzymes.
Three polyphenols were joined to the hydrolysates at varied levels. A redox pair helped drive the joining in the tests. Low polyphenol levels gave the best joining rates of all. Higher levels cut the joining rate in their checks. Spectra tests proved the joins had formed as planned. One join type led in radical scavenging scores. Use in surimi gel was also tested.
Catalog record
| CREATOR | Akanksha R. Gautam, Soottawat Benjakul, Deepak Kadam, Brijesh Tiwari, Avtar Singh |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 56 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |