Effects of enzymatic hydrolysis of chitooligosaccharide and alginate oligosaccharide on thermal stability,chemical interactions and protein secondary and tertiary structure of silver carp surimi

doi:10.16535/j.cnki.dlhyxb.2021-089

YANG Tian, ZHENG Zhihong, ZHANG Ziwei, GENG Wenhao, CHANG Kexin, WANG Qiukuan, CONG Haihua, CHEN Shengjun

Journal of Dalian Fisheries University ›› 2022, Vol. 37 ›› Issue (1) : 157-165.

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Journal of Dalian Fisheries University ›› 2022, Vol. 37 ›› Issue (1) : 157-165. DOI: 10.16535/j.cnki.dlhyxb.2021-089

Effects of enzymatic hydrolysis of chitooligosaccharide and alginate oligosaccharide on thermal stability,chemical interactions and protein secondary and tertiary structure of silver carp surimi

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 37(1): 157-165 https://doi.org/10.16535/j.cnki.dlhyxb.2021-089

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