Preventive Nutrition and Food Science
- 제3권1호
- /
- Pages.10-14
- /
- 1998
- /
- 2287-1098(pISSN)
- /
- 2287-8602(eISSN)
Development of Blue Musel Hydrolysate as a Flavouring
-
Cha, Yong-Jun
(Dept. of Food Science and Nutrition , Changwon National University) ;
-
Kim, Hun
(Dept. of Food Science and Nutrition , Changwon National University) ;
- Kim, Eun-Jeong (Living System Laboratory , LG Electronics Inc.)
- 발행 : 1998.03.01
초록
The hydrolysis conditions of blue mussel were evaluated by response surface methodology(RSM) for the alkaline protease Optimise TM APL-440 . Conditions favoring the highest degree of hydrolysis in blue mussel were pH 9,8, 58