The Effect of Enzymatic Hydrolysis on The Properties of Protein Hydrolysate from Paddy Mushroom
<p>Protein hydrolysate was prepared from Paddy (Volvariella volvaceae) mushroom. Hydrolysis uses commercially protease available Protamex ™ with enzyme concentration of 0.1% (w/w). Hydrolysis was performed at three different temperatures (room temperature, 40 °C, and 50 °C) with different incu...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Universitas Indonesia
2011-05-01
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Series: | Makara Journal of Technology |
Subjects: | |
Online Access: | http://journal.ui.ac.id/technology/journal/article/view/180 |