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Protein hydrolysates produced from rock lobster (Jasus edwardsii) Head: emulsifying capacity and food safety
Lobster protein hydrolysates (LPH) were produced by an enzymatic process using a proteinase Alcalase, and a chemical process at strong alkaline condition (pH of 14), from rock lobster head (RLH), respectively. The chemical process recovered about 30% more protein than the enzymatic process (84.9% re...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5090651/ https://www.ncbi.nlm.nih.gov/pubmed/27826437 http://dx.doi.org/10.1002/fsn3.352 |