| 内容提要: |
The aim of the work was to investigate the effects of extrusion parameters, particularly temperature and moisture content on the physicochemical properties, including the amino acid composition, morphological and thermal properties, functional properties and antioxidant activities. Additionally, principal component analysis (PCA) was carried out to detect clustering and elucidate relationships between components’ concentration and proteins’ properties, which was a useful way to understand the role of effective composition on shrimp shell wastes protein (SSWP) properties. |