Production of iron-chelating proteinous hydrolysate from freshwater prawn, Macrobrachium nipponense
In this study, freshlyharvestedprawn, Macrobrachium nipponensewere hydrolyzed with pepsin to develop a food ingredient and iron supplement. The degree of hydrolysis, protein/peptide concentration and iron-chelating capacity were verified by TCA soluble assay, direct UV spectrophotometric method and...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Iranian Fisheries Research Organization
2019-01-01
|
| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| Subjects: | |
| Online Access: | http://isfj.areo.ir/article_118537_en.html |