Beneficial effects of polysaccharides on the solubility of Mytilus edulis enzymatic hydrolysates.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.01.177
Abstract: The low stability of proteins and peptides in liquid systems restricts the development of enzymatic hydrolysate. In this study, a variety of protein hydrolysates from Mytilus edulis (PHM) were prepared by enzymatic hydrolysis. The effects… read more here.
Keywords: solubility mytilus; polysaccharides solubility; xanthan gum; beneficial effects ... See more keywords