QUANTITATIVE STRUCTURE-ACTIVITY RELATIONSHIP MODEL TO PREDICT ANTIOXIDANT EFFECTS OF THE PEPTIDE FRACTION EXTRACTED FROM A CO-CULTURE SYSTEM OF CHLORELLA PYRENOIDOSA AND YARROWIA LIPOLYTICA

Quantitative Structure-Activity Relationship Model to Predict Antioxidant Effects of the Peptide Fraction Extracted from a Co-Culture System of Chlorella pyrenoidosa and Yarrowia lipolytica

In this study, the antioxidant components in co-culture of Chlorella pyrenoidosa and Yarrowia lipolytica (3:1 ratio) were confirmed as trypsin-hydrolyzed peptides (EHPs).The EHPs were composed of 836 yale law school colors different peptides with molecular weights ranging from 639 to 3531 Da and were mainly composed of hydrophobic amino acids (48.1

read more


Effects of frozen storage on texture, chemical quality indices and sensory properties of crisp Nile tilapia fillets

Crisp Nile tilapia (Oreochromis niloticus) is a kind of valuable fish product with high muscle 7gm pravana firmness and crispiness texture.However, with the change of physicochemical in crisp Nile tilapia, the frozen storage parameters and quality would be different comparing to normal Nile tilapia.Thus, the aim of this study was to analyze the cha

read more