Optimization of the Preparation of Gelatin Hydrolysates with Antioxidative Activity from Lizardfish (Saurida spp.) Scales Gelatin
The enzymatic hydrolysis of fish-scale gelatin using papain to obtain hydrolysate preparations with antioxidant properties was optimized using response surface methodology (RSM). The optimized parameters included enzyme-to-substrate ratio, reaction temperature and hydrolysis time. The optimal condit...
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| Main Authors: | , , |
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| Language: | English |
| Published: |
Science Faculty of Chiang Mai University
2019
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| Subjects: | |
| Online Access: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=6372 http://cmuir.cmu.ac.th/jspui/handle/6653943832/66063 |
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| Institution: | Chiang Mai University |
| Language: | English |