- Volume 24 Issue 3
The optimal condition for hydrolysis of oyster was evaluated with proteases using response surface methodology(RSM). Among 11 commerical proteases, APLTM 440 was selected as the suitable protease for producing oyster hydrolysate on the basis of cost per unit enzyme activity. The effect of autolysis on degree of hydrolysis in oyster was negligible comparing to that of APL 440 protease treatment. From RSM and ridge analysis, the conditions favoring the highest degree of hydrolysis were pH 9.95, 61.1
- Proceedings of the international conference on fish byproducts Seafood flavorants produced by enzymatic hydrolysis. in Making profits out of seafood wastes In,T.;Lyraz,I;Keller,S(ed.)
- Proceedings of the international conference on fish by-products Hydrolysis and fermentation of fishery byproducts : Cost and benefits of some proceeing varibles in Making profits out of seafood wastes Goldhor,S.H.;Curren,R.A.;Solstad,O.;Levin,R.E.;Nichols,D.;Keller,S(ed.)
- J. Food Sci. v.56 Production of fish protein hydrolysates with bacterial proteases;Yield and nutritional value Rebeca,B.D.;Pena-Vera,M.T.;Diaz-Castaneda,M.
- J. Food. Sci. v.54 Characterization and utilization of dehydrated wash waters from clam processing plants as flavoring agents. Reddy,N.R.;Flick,G.J.;Dupuy,H.P;Boardman,G.D.
- J. Food. Sci. v.44 Preparation and properties of dehydrated clam flavor from clam processing wash water. Joh,Y.;Hood,L.F.
- J. Agric. Food Chem. v.37 Composition,flavor extract,protease,and glycosidases of clam bellies collected from clam processing plants. Reddy,N.R.;Flick,G.J.
- Bull. Korean. Fish. Soc. v.27 A study of exploting raw material of seasoning by using fish and shells. 1. On composition of seasoning material in cooking byproduct. Kim,W.I.;Bae,T.J.;Choi,J.D.;Choi,J.H.;Ahn,M.H.
- Korean, J. Food. Sci. Technol. v.22 Preparation of oyster(Crassostrea gigas)and sea mussel(Mytilus corscus)hydrolyzates using commercial protease. Lee,Y.C.;Kim,D.S.;Kim,Y.D.;Kim,Y.M.
- Korean. J. Food Sci. Technol. v.24 A study on the proteolysis of mussel protein by a commercial enzyme preparation. Choi,I.J.;Nam,H.S.;shin,Z.I.;Lee,B.H.
- J. Food Sci. v.60 Enzymatic hydrolysis of crayfish processing byproducts. Baek,H.H.;Cadwallader,K.R.
- Appl. Environ. Microbiol. v.45 Application of response surface methodology to evaluation of bioconversion experimental conditions. Cheynier,V.;Feinberg,M.;Chararas,C.;Ducauze,C.
- J. Biol. Chem. v.193 Protein measurement with the Folin phenol reagent. Lowry,O.H.;Rosenbrough,N.J.;Farr,A.L.;Randall,R.I.
- Ph. D. Dissertation. Louisiana State University Enzymatic hydrolysis of crawfish processing byproduct for bioflavor production. Baek,H.H.
- Biotechnol. Bioeng v.18 Continuous proteolysis with a stabilized protease ⅡContinuous experiments Boudrant,J.;Cheftel,C.
- Food Technol. v.32 Relative activities of commericallyavailabe enzyme in the hydrolysis of fish protein. Hale,M.B
- Statistics for experiments Box,G.E.P;Hunter,W.G.;Hunter,J.S.
- SAS/STAT User's Guide,Version 6(4th ed.) SAS
- Bull. Koean. Fish. Soc. v.21 Studies on the processing conditions and the taste compounds of the sardine sauce extracts. Lee,E.H.;Jee,S.K.;Ahn,C.B.;Kim,J.S.