Effect of Freshwater Clam Hydrolysates on Bile Acid Bnding and Antioxidant Capacity
碩士 === 國立臺灣海洋大學 === 食品科學系 === 95 === The muscle of freshwater clam was extracted by hot water and the residual meat was freeze drized then hydrolyzed at 50℃ by commercial protease of Prozyme 6 (P6), Protease N (PN) and Protamex (PX) for 5 h. The highest soluble protein content was PX (419 mg/g), the...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/48927626009597179050 |