Max Robinson Wenno

Bioactive Peptides Potential Derived from Enzymatic Hydrolysis of Bohadschia vitiensis Sea Cucumber

Max Robinson Wenno, Adrianus Orias Willem Kaya, Martha Luana Wattimena, June Christina Tisera & Novaldo Dewangga Priantara · Asian Journal of Advanced Research and Reports · 2026

Sea cucumber species Bohadschia vitiensis possesses high nutritional and bioactive potential, and its protein hydrolysates produced using crude and pure papain enzymes may serve as promising natural antioxidant and antibacterial agents for functional food and pharmaceutical appli...

Open access Research Article 10.9734/ajarr/2026/v20i61378

Chemical Composition, Amino Acid Profile and Angiotensin Converting Enzyme (ACE) Inhibitory Activities of Skipjack (Katsuwonus pelamis) Roe Hydrolyzate

Max Robinson Wenno, Johanna Louretha Thenu & Martha Loana Wattimena · Asian Food Science Journal · 2020

Roe has a high protein content and a number of amino acids. The process of removing fat and hydrolyzate with enzymes leads to the breaking of the bonds, so that complex proteins are converted into short chain proteins or peptides and free amino acids. The peptide can act as bioac...

Open access Research Article 10.9734/afsj/2020/v17i430200