Preparation and Characterization of Calcium-Chelated Sea Cucumber Ovum Hydrolysate and the Inhibitory Effect on α-Amylase

Preparation and Characterization of Calcium-Chelated Sea Cucumber Ovum Hydrolysate and the Inhibitory Effect on α-Amylase

α-amylase can effectively inhibit the activity of digestive enzymes and alter nutrient absorption. The impact of ovum hydrolysates of sea cucumbers on α-amylase activity was investigated in this study. The protein hydrolysates generated using different proteases (pepsin, trypsin, and neutral proteas...

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Bibliographic Details
Main Authors: Xu Yan, Fengjiao Fan, Zijin Qin, Lijuan Zhang, Shuang Guan, Shiying Han, Xiufang Dong, Hui Chen, Zhe Xu, Tingting Li
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
sea cucumber ovum
hydrolysate
α-amylase
inhibitory activity
calcium chelation
Online Access:https://www.mdpi.com/2304-8158/13/24/4119
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