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...

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Bibliographic Details
Published in:Food Sci Nutr
Main Authors: He, Shan, Nguyen, Trung T., Su, Peng, Zhang, Wei
Format: Artigo
Language:Inglês
Published: John Wiley and Sons Inc. 2016
Subjects:
Original Research
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5090651/
https://ncbi.nlm.nih.gov/pubmed/27826437
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.352
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