Optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex: effect of pH and temperature / Nuramalina Ab. Aziz.
Studies on optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex™ were descibed. Shrimp protein hydrolysate was prepared from shrimp meat. The hydrolysates treated bv Protamex™ for 120 minutes and enzyme termination was done by heat inactivation at...
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| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2009
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| オンライン･アクセス: | https://ir.uitm.edu.my/id/eprint/53075/1/53075.pdf https://ir.uitm.edu.my/id/eprint/53075/ |
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