Evaluation of an enzymatic hydrolysate of spray dried red tilapia viscera (Oreochromis spp) as a source of bioactive peptides

ABSTRACT: Increased global fish consumption generates large amounts of by-products from industrial aquaculture processing. This work studied the enzymatic hydrolysis of the viscera of red tilapia (Oreochromis spp.), and we found product inhibition and thermal inactivation of the enzyme. The reaction...

Full description

Autores:

Sepúlveda Rincón, Cindy Tatiana

Tipo de recurso:

Doctoral thesis

Fecha de publicación:

2020

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/17291

Acceso en línea:

http://hdl.handle.net/10495/17291

Palabra clave:

Enzymes
Enzima
Iron
Hierro
Measurement
Medición
Ionization
Ionización
Thermal properties
Propiedad térmica
Enzymatic hydrolysis
Hidrólisis enzimática
ACE inhibition
Antioxidant activity
Bioactive peptides
Fish hydrolysates
Functional properties
http://aims.fao.org/aos/agrovoc/c_27512
http://vocabularies.unesco.org/thesaurus/concept3945
http://vocabularies.unesco.org/thesaurus/concept10788
http://vocabularies.unesco.org/thesaurus/concept5899
http://vocabularies.unesco.org/thesaurus/concept12916
http://vocabularies.unesco.org/thesaurus/concept15159

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embargoedAccess

License

Atribución-NoComercial-CompartirIgual (CC BY-NC-SA)