Title: Hydrolytic Characteristics of Mussel Meat Protein by Different Proteases
Abstract: Mussel meat protein was hydrolyzed by neutral proteinase,flavorzyme,papain and pepsin respectively,and the differences of amino acid compositions and flavors between theirs products were also studied.The results revealed that the enzymatic hydrolysate of neutral proteinase and flavorzyme had high utilization rate;in each enzymatic hydrolysate,the contents of glutamic acid,threonine and lysine were high,and among them,the content of amino acid in enzymatic hydrolysate of neutral proteinase reached 1 774.105 mg/100g.Among the achieved enzymatic hydrolysates,the enzymatic hydrolysate of neutral proteinase had the best flavor.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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