Bitterness and physichochemical properties of angelwing clam (Pholas orientalis) hydrolysate
Protein hydrolysates from angelwing clam were obtained by enzymatic hydrolysis using bromelain. The bitterness of hydrolysates was evaluated based on the degree hydrolysis (DH), sensory analysis, molecular weight distribution and functional group. By using 3 % of enzyme substrate ratio bromelain res...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Malaysian Society of Analytical Sciences
2016
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| Subjects: | |
| Online Access: | View Fulltext in Publisher View in Scopus |