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《Science and Technology of Food Industry》 2008-08
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Selection of hydrolysis protease for Procambarus clarkii byproduct

GAO Xiang,WANG Rui,ZHANG Man(Jiangsu Food Science College, Huaian 223003,China)  
Procambarus clarkii has abundant protein and all the eight kind of essential amino acid, and delicious condiment can be produced from its byproduct. Proteases were selected and added to hydrolysis reaction system alone or with one another. Free amino acid concentration, hydrolysis degree of protein(DH), and TCA soluble protein concentration were measured, and the bitterness was evaluated. Results showed that compound enzyme reaction was better, and Flavourzyme-Papain was an ideal combination.
【Fund】: 淮安市科技局资助项目(HAG04056)
【CateGory Index】: TS254.9
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