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...
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| Format: | Thesis |
| Language: | en |
| Published: |
2012
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| Online Access: | https://ir.uitm.edu.my/id/eprint/52976/1/52976.pdf https://ir.uitm.edu.my/id/eprint/52976/ |
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