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