2018•Process BiochemistryRequires access

Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon ( Acipenser sinensis ) by using papain enzyme

Anwar Noman, Yanshun Xu, Wedad Q. AL‐Bukhaiti, Sherif M. Abed, Abdelmoneim H. Ali, Abuubakar Hassan Ramadhan, Wenshui Xia

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Key concepts: Hydrolysate, Papain, Chemistry, Hydrolysis, Emulsion, Enzymatic hydrolysis, Food science, Chromatography

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Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon ( Acipenser sinensis ) by using papain enzyme — Research Paper | ScholarLens