Paper Title:
The Preparation of Hydrolyzed Carp Protein
  Abstract

The carp was used to prepare fish protein hydrolysate in the article. The results demonstrated that the optimum conditions for preparation of hydrolyzed fish protein with Neutrase by orthogonal test are as follows: the temperature is 50°C, the enzyme content is 2.0%, the pH value is 7.5, the hydrolyzed time is 5 hours, the weight ratio of meat to water is 1:6. Under the conditions, the recovery of hydrolyzed protein was 94.28%.

  Info
Periodical
Advanced Materials Research (Volumes 183-185)
Chapter
Environmental Biotechnology
Edited by
Yanguo Shi and Jinlong Zuo
Pages
343-346
DOI
10.4028/www.scientific.net/AMR.183-185.343
Citation
C. L. Li, B. Han, "The Preparation of Hydrolyzed Carp Protein", Advanced Materials Research, Vols. 183-185, pp. 343-346, 2011
Online since
January 2011
Authors
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Price
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