Enzymatic Hydrolysis of Catfish (Pangasius hypophthalmus) By-Product: Kinetic Analysis of Key Process Parameters and Characteristics of the Hydrolysates Obtained
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2017.1376027
Abstract: ABSTRACT In this study, kinetic evaluation of enzymatic hydrolysis of catfish (Pangasius hypophthalmus) by-product meat was conducted. The effects of key factors such as type of proteases (neutrase, papain, and bromelain), enzyme to substrate ratio… read more here.
Keywords: bromelain; product; process; hydrolysis ... See more keywords