Evaluation on the degree of bitterness of green mussel (Perna viridis) protein hydrolysate / Siti Hafsah Mohd Shah
Properties of protein hydrolysate prepared from green mussel (Perna viridis) by enzymatic hydrolysis using Alcalase® 2.4L at different pH and enzyme to substrate ratio were determined. Hydrolysis was performed using the pH-stat method. Mussel hydrolysate produced at pH 7 with E/S 5% had protein cont...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2012
|
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/52976/1/52976.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|