lipid peroxidation inhibition

Emulsifying and Lipid Peroxidation Inhibitory Activities of Chicken Head Protein Hydrolysate Using a Combination of Papain and Bromelain Enzymes

Moch. Geerhan Miraja Syahdan, Pramudya Andiana & Lilik Eka Radiati · Asian Food Science Journal · 2024

Protein hydrolysis is a method used to produce protein hydrolysates containing simple peptides and free amino acids. The chicken head is one of the by-products that contain a high protein concentration so it can be use as a raw material for protein hydrolysate with functional pro...