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e fish by-products mainly serve as a cheap ingredient in animal feed production (Arnesen & Gildberg 2006). in order to increase the utilization of these fishery waste products, processes such as enzymatic hydrolysis of the fish proteins to produce a more marketable and functional protein hydrolysate should be considered (Aspmo et al. 2005; liceaga-Gesualdo & li-Chan 1999). The functional properties of fish protein hydrolysates prepared may be improved through partial hydrolysis where the proteins are hydrolyzed to the desired extent by the use of specific enzymes and by choosing a defined set of hydrolysis conditions. Parameters such as time, pH, temperature and enzyme concentration influence enzymatic activity co-operatively. Hence this offer possibilities to control the process (Hall & Ahmad 1992; liaset et al. 2000; Viera et al. 1995).
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