Antioxidant activity and solubility of green mussel (Pema viridis) hydrolysate as influenced by degree of hydrolysis / Fadilah Mohd Hasni.
Antioxidative activity and functional properties of protein hydrolysates from green mussel (Perna viridis), hydrolyzed by Alcalase 2.4L with different hydrolysis conditions (pH7, ES 5% and pH 9, ES 3%) were investigated. As the degree of hydrolysis (DH) increased, DPPH radicals scavenging activity o...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2012
|
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/52990/1/52990.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!