Effect of Drying Process on the Physicochemical Properties and Biological Activities of Enzymatic Protein Hydrolysate from Shiitake Mushroom (Lentinula edodes)
Protein hydrolysate has been used for many years as flavouring agents, food supplement, and several food applications. In this research, Lentinula edodes was hydrolysed by 15% (w/w mushroom powder) papain (4,600 NF/mg) at 65 °C, pH 7.0 for 18 hrs. Protein hydrolysate was dried with two different met...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | บทความวารสาร |
| Language: | English |
| Published: |
Science Faculty of Chiang Mai University
2019
|
| Online Access: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8957 http://cmuir.cmu.ac.th/jspui/handle/6653943832/64064 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |
| Language: | English |