Enzymatic hydrolysis of protein hydrolysate from Pangasius sp. by-product using bromelain

• Main Authors: Rahmi Nurdiani, Muhamad Firdaus, Asep Awaludin Prihanto, Abdul Aziz Jaziri, Muhammad Rayhansyah Jati, Taufiq Rizki Abdurrahman, Syaravina Ifilah, Elfriede Rositta Debataraja, Nurul Huda
• Format: Article
• Language: English; English
• Published: Enviro Research Publishers 2024
• Subjects: QP1-345 General Including influence of the environment; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/39452/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/39452/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/39452/; https://dx.doi.org/10.12944/CRNFSJ.12.1.10

Fish protein hydrolysate (FPH) is a product resulting from the degradation of fish protein into simple peptides and amino acids through hydrolysis. This study aims to optimise the enzymatic hydrolysis conditions of Pangasius sp. by-products to produce high-quality fish protein hydrolysate. Bromelain...