The Preparation of Hydrolyzed Carp Protein

Abstract:

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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)

Edited by:

Yanguo Shi and Jinlong Zuo

Pages:

343-346

DOI:

10.4028/www.scientific.net/AMR.183-185.343

Citation:

C. L. Li and B. Han, "The Preparation of Hydrolyzed Carp Protein", Advanced Materials Research, Vols. 183-185, pp. 343-346, 2011

Online since:

January 2011

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Price:

$35.00

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