Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon (Acipenser sinensis) by using papain enzyme

Faculty Agriculture Year: 2018
Type of Publication: ZU Hosted Pages: 19-28
Authors:
Abdelmoneim Hassan Abdelmoneim
Journal: Process Biochemistry Elsivier Volume: 67
Keywords : Influence , enzymatic hydrolysis conditions , , degree , hydrolysis    
Abstract:
In this study, protein hydrolysate was prepared from the muscles of Chinese sturgeon (Acipenser sinensis). The effects of different conditions on the degree of hydrolysis (DH) by using papain were investigated. The DH of 24.89% was attain
    
     
 
       

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