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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Bibliographic Details
Main Author: Mohd Shah, Siti Hafsah
Format: Thesis
Language:English
Published: 2012
Subjects:
Online Access:https://ir.uitm.edu.my/id/eprint/52976/1/52976.pdf
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