Production and Characterization of Protein Hydrolyzate from \'Bibisan Fish\' (Apogon Albimaculosus) as an Indigenous Flavor by Enzymatic Hydrolysis
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چکیده
منابع مشابه
Characterization of Yeast Protein Enzymatic Hydrolysis and Autolysis in Saccharomyces cerevisiae and Kluyveromyces marxianus
Protein recovery under sonication treatment and autolysis, also protein hydrolysis progress during enzymatic hydrolysis (using trypsin and chymotrypsin) and autolysis (using endogenous enzymes) were investigated in Saccharomyces cerevisiae and Kluyveromyces marxianus. Crude protein content of dried yeast cells were 53.22% and 45.6% for S.cerevisiae and K.marxianus, respectively. After 96 hrs of...
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In Turkey, it is known that, wastes of fisheries processing plants released to the environment and only a bit of that assessed as fish meal or fish feed by a few plant. It is expected that with the evaluation of these wastes which rich in nutrient content by converted to the various commercial products (chitin, protein hydrolyzate, carotenoprotein and pıgment extraction etc.) to be beneficial i...
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introduction: proteins are vital substances for health since they provide nitrogen, amino acids and the energy required for normal body performance. however, the applications of proteins are limited due to their certain properties, such as their low solubility. the enzymatic hydrolysis of proteins is an extensively used approach to produce bioactive peptides and promote the chemical, functional...
متن کاملEffects of Condition Enzymatic Hydrolysis on Degrees of Hydrolysis and Antioxidant Activity of Head Protein of Bighead (Aristichthys nobilis)
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متن کاملcharacterization of yeast protein enzymatic hydrolysis and autolysis in saccharomyces cerevisiae and kluyveromyces marxianus
protein recovery under sonication treatment and autolysis, also protein hydrolysis progress during enzymatic hydrolysis (using trypsin and chymotrypsin) and autolysis (using endogenous enzymes) were investigated in saccharomyces cerevisiae and kluyveromyces marxianus. crude protein content of dried yeast cells were 53.22% and 45.6% for s.cerevisiae and k.marxianus, respectively. after 96 hrs of...
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ژورنال
عنوان ژورنال: Advance Journal of Food Science and Technology
سال: 2014
ISSN: 2042-4868,2042-4876
DOI: 10.19026/ajfst.6.209