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Dynamic changes of peptidome and release of polysaccharide in sea cucumber (Apostichopus japonicus) hydrolysates depending on enzymatic hydrolysis approaches

Yanchao Wang Yan Song Yaoguang Chang Yanyan Liu Guangning Chen Changhu Xue

食品科学与人类健康（英文）2022，Vol.11Issue(5)：1331-1341,11.

Dynamic changes of peptidome and release of polysaccharide in sea cucumber (Apostichopus japonicus) hydrolysates depending on enzymatic hydrolysis approaches

Yanchao Wang ¹Yan Song ¹Yaoguang Chang ¹Yanyan Liu ²Guangning Chen ¹Changhu Xue¹

作者信息

1. College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China
2. Laboratory for Marine Drugs and Bioproducts,Qingdao National Laboratory for Marine Science and Technology,Qingdao 266237,China
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摘要

关键词

Sea cucumber/Enzymatic hydrolysis/Protein/Peptidome/Polysaccharide

Key words

Sea cucumber/Enzymatic hydrolysis/Protein/Peptidome/Polysaccharide

引用本文复制引用

Yanchao Wang,Yan Song,Yaoguang Chang,Yanyan Liu,Guangning Chen,Changhu Xue..Dynamic changes of peptidome and release of polysaccharide in sea cucumber (Apostichopus japonicus) hydrolysates depending on enzymatic hydrolysis approaches[J].食品科学与人类健康（英文）,2022,11(5):1331-1341,11.

基金项目

This work was supported by the Fok Ying-Tong Education Foundation(171024),Fundamental Research Funds for the Central Universities(201941005)and Fundamental Research Funds for the Central Universities(862001013136). （171024）

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