Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

Abstract Chitooligosaccharides (COS) from squid pen produced using amylase, lipase and pepsin were characterized. COS produced by 8% (w/w) lipase (COS-L) showed the maximum FRAP and ABTS radical scavenging activity than those prepared using other two enzymes. COS-L had the average molecular weight (...

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Bibliographic Details
Main Authors: Avtar Singh, Soottawat Benjakul, Thummanoon Prodpran
Format: Article
Language:English
Published: BMC 2019-10-01
Series:Food Production, Processing and Nutrition
Subjects:
Chitosan
Squid pen
Chitooligosaccharide
Sardine surimi
Shelf-life extension
Online Access:http://link.springer.com/article/10.1186/s43014-019-0005-4

Internet

http://link.springer.com/article/10.1186/s43014-019-0005-4

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