Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango Influence of alcalase and flavourzyme performance on the degree of hydrolysis of the proteins of chicken meat
<abstract language="eng">To study the action of Alcalase and Flavourzyme on the proteins of chicken meat, the influence of the substrate concentration [S], enzyme concentration [E] and hydrolysis time on the degree of hydrolysis (DH) of the proteins was evaluated. The highest DH for...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Química
2009-01-01
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| Series: | Química Nova |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000500012 |