Physicochemical and biofunctional properties of shrimp (Penaeus japonicus) hydrolysates obtained from hot-compressed water treatment
Penaeus japonicus hydrolysates were produced by hot-compressed water treatment at 100°
C–200° C and 30 bar for 10 min. Hydrolysate yield varied from 44.87±1.74% to
88.55±2.15% with the maximum yield obtained at 200° C. Hydrolysates showed alkaline pH,
which incrementally increased with temperature. Protein, phenolic compounds, and Maillard
reaction product were 45.76±1.27 g/100 g dried mass, 12.47±0.19 mg trolox/g dried mass,
and 4.02±0.01, respectively, in hydrolysates produced at 200° C. Total and reducing sugar …
C–200° C and 30 bar for 10 min. Hydrolysate yield varied from 44.87±1.74% to
88.55±2.15% with the maximum yield obtained at 200° C. Hydrolysates showed alkaline pH,
which incrementally increased with temperature. Protein, phenolic compounds, and Maillard
reaction product were 45.76±1.27 g/100 g dried mass, 12.47±0.19 mg trolox/g dried mass,
and 4.02±0.01, respectively, in hydrolysates produced at 200° C. Total and reducing sugar …
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