Functional properties of green mussel (Perna viridis) protein hydrolysate as influenced by the degree of hydrolysis / Wan Nuratika Wan Abdullah.
Protein hydrolysates from green mussels (Perna viridis) were prepared by hydrolyzing the mussels flesh by using alcalase under two different conditions which were at pH 7, E/S (5%) and pH 9, E/S (3%). The degree of hydrolysis of mussel protein hydrolysate was higher when the hydrolysates was produce...
Saved in:
Main Author: | Wan Abdullah, Wan Nuratika |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2012
|
Subjects: | |
Online Access: | https://ir.uitm.edu.my/id/eprint/53069/1/53069.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Influence of degree of hydrolysis on the chemical Compositions of hydrolysate produced from green Mussel (Perna viridis) / Nurulizzaira Azman
by: Azman, Nurulizzaira
Published: (2012) -
Evaluation on the degree of bitterness of green mussel (Perna viridis) protein hydrolysate / Siti Hafsah Mohd Shah
by: Mohd Shah, Siti Hafsah
Published: (2012) -
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) -
Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi.
by: Mohd Rodzi, Nurdalila Diyana
Published: (2015) -
Catalytic chelation technique for the removal of toxic and heavy metals from green mussel, perna viridis
by: Wan Azelee, Ihsan
Published: (2013)