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Antiviral activity of dairy proteins and hydrolysates on salmonid fish viruses

✍ Scribed by Sylvia Rodríguez Saint-Jean; Sara-Isabel Pérez Prieto; Iván López-Expósito; Mercedes Ramos; Ana I. de las Heras; Isidra Recio

Book ID
116540698
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
208 KB
Volume
23
Category
Article
ISSN
0958-6946

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## Abstract A low‐value sea fish __Saurida elongata__ was hydrolyzed using papain. Proximate composition analysis of the fish protein hydrolysate showed that the hydrolysate contained 84.7% crude protein, 7.1% ash and 3.5% fat. The determination of amino acid content by __o__‐phthaldialdehyde pre‐c