Optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex: effect of pH and temperature / Nuramalina Ab. Aziz.

Studies on optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex™ were descibed. Shrimp protein hydrolysate was prepared from shrimp meat. The hydrolysates treated bv Protamex™ for 120 minutes and enzyme termination was done by heat inactivation at...

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Bibliographic Details
Main Author: Ab. Aziz, Nuramalina
Format: Thesis
Language:English
Published: 2009
Subjects:
Online Access:https://ir.uitm.edu.my/id/eprint/53075/1/53075.pdf
https://ir.uitm.edu.my/id/eprint/53075/
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