Functional properties of green mussel (Perna viridis) protein hydrolysate as influenced by the degree of hydrolysis / Wan Nuratika Wan Abdullah.

• Main Author: Wan Abdullah, Wan Nuratika
• Format: Thesis
• Language: English
• Published: 2012
• Subjects: Physical and theoretical chemistry; Conditions and laws of chemical reactions
• Online Access: https://ir.uitm.edu.my/id/eprint/53069/1/53069.pdf; https://ir.uitm.edu.my/id/eprint/53069/

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...