Effect of pepsin hydrolysis on antioxidant activity of jellyfish protein hydrolysate
Edible jellyfish have been consumed as food for more than a century with offering high protein and crunchy texture.The pepsin hydrolysis of jellyfish protein yields jellyfish protein hydrolysate (ep-JPH), reported for potential bioactivities such as antioxidant Toy Figures activity or antihypertensive activities.Due to the substantial number of by-