Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase

• Main Authors: Salwanee, S., Wan Aida, W.M., Mamot, S., Maskat, M.Y.
• Format: Article
• Language: English
• Published: Universiti Kebangsaan Malaysia 2013
• Online Access: http://journalarticle.ukm.my/5970/1/03%2520S.%2520Salwanee.pdf; http://journalarticle.ukm.my/5970/; http://www.ukm.my/jsm/
• Institution: Universiti Kebangsaan Malaysia

Protein from viscera of tuna was extracted by using water at ratio of viscera to water of 1:1 (w/v) and freeze-dried. The protein was found to be high in glycine (9.6%), arginine (9.2%), alanine (7.0%), lysine (7.2%) and leucine (7.0%). A study was then carried out to determine the effect of alcalas...