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: | Mohd Shah, Siti Hafsah |
---|---|
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!
|
Similar Items
-
Functional properties of green mussel (Perna viridis) protein hydrolysate as influenced by the degree of hydrolysis / Wan Nuratika Wan Abdullah.
by: Wan Abdullah, Wan Nuratika
Published: (2012) -
Influence of degree of hydrolysis on the chemical Compositions of hydrolysate produced from green Mussel (Perna viridis) / Nurulizzaira Azman
by: Azman, Nurulizzaira
Published: (2012) -
Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi.
by: Mohd Rodzi, Nurdalila Diyana
Published: (2015) -
Antioxidant activity and solubility of green mussel (Pema viridis) hydrolysate as influenced by degree of hydrolysis / Fadilah Mohd Hasni.
by: Mohd Hasni, Fadilah
Published: (2012) -
Biochemical and physiological responses of the green mussel, Perna viridis L. to some heavy metals /
by: Yan, Tie
Published: (1996)