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...

Full description

Bibliographic Details
Main Authors: Niken Palupi, Wiwik Windrati, Tamtarini Tamtarini
Format: Article
Language:English
Published: Universitas Indonesia 2011-05-01
Series:Makara Journal of Technology
Subjects:
Online Access:http://journal.ui.ac.id/technology/journal/article/view/180