Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential

<table class="table-group" id="tab4"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Functional property</td><td class="align_center">Capacity</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">WHC (g water/g protein)</td><td class="align_center">1.90 ± 0.12</td></tr><tr><td class="align_left">OHC (g oil/g protein)</td><td class="align_center">2.35 ± 0.05</td></tr><tr><td class="align_left">Foam capacity (%)</td><td class="align_center">73.75 ± 2.58</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Functional properties of SH-3 obtained under optimal enzymolysis conditions.</div>

Journal of Food Quality

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Table 4

Table 4: Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential 