The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera

Food Chemistry

Volumn 115, Issue 1, 2009, Pages 238-242

  Ovissipour, Mahmoudreza ^a   Abedian, Abdolmohammad ^a   Motamedzadegan, Ali ^b   Rasco, Barbara ^c   Safari, Reza ^d   Shahiri, Hoda ^e  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY   (Iran)

^c WASHINGTON STATE UNIVERSITY   (United States)

^d IRANIAN FISHERIES RESEARCH ORGANIZATION   (Iran)

^e GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Degree of hydrolysis; Enzymatic hydrolysis; Hydrolysis conditions; Protein recovery; Sturgeon protein hydrolysate

Indexed keywords

EID: 60749118293     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.013     Document Type: Article

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