Effects of enzyme concentration, temperature, ph and time on the degree of hydrolysis of protein extract from viscera of tuna (euthynnus affinis) by using alcalase

Sains Malaysiana

Volumn 42, Issue 3, 2013, Pages 279-287

  Salwanee, S ^a   Wan Aida, W M ^a   Mamot, S ^a   Maskat, M Y ^a   Ibrahim, S ^b  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b Fishery Research Institute Batu Muang   (Malaysia)

Author keywords

Alcalase; Hydrolysis; Tuna; Viscera

Indexed keywords

CONCENTRATION (COMPOSITION); ENZYME; FINFISH; HYDROLYSIS; PH; PROTEIN; TEMPERATURE EFFECT;

EUTHYNNUS AFFINIS; SCOMBRIDAE;

EID: 84874134919     PISSN: 01266039     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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