Functional properties of green mussel (Perna viridis) protein hydrolysate as influenced by the degree of hydrolysis / Wan Nuratika Wan Abdullah.
Protein hydrolysates from green mussels (Perna viridis) were prepared by hydrolyzing the mussels flesh by using alcalase under two different conditions which were at pH 7, E/S (5%) and pH 9, E/S (3%). The degree of hydrolysis of mussel protein hydrolysate was higher when the hydrolysates was produce...
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| Format: | Thesis |
| Language: | English |
| Published: |
2012
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/53069/1/53069.pdf |
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