Masood Sadiq Butt1, Sadia Aslam1,2, Rizwan Shukat1,*, Syed Qamar Abbas1, Muhammad Issa Khan1, Shadab Shaukat3 and Muhammad Shahid4

... enzymatic hydrolysis of fish proteins. The optimum reaction conditions for degree of hydrolysis (DH) using flavorzyme enzyme were temperature 46.37oC, time of hydrolysis 116.91 min, [E]/[S] ratio 1.97% and pH of 7.99. The experimental value of DH at optimized conditions was 50.13% while the statistically predicted value for DH was 50.78%. The obtained protein hydrolysate contains high concentration of protein (72.55%) and amino acid (99.71 g/100g) ...

Pakistan Journal of Zoology


Vol. 53, Iss. 4, Pages 1201-1601


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