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Bitterness intensity of soybean protein hydrolysates—chemical and organoleptic characterization

✍ Scribed by I. Lovšin-Kukman; M. Zelenik-Blatnik; V. Abram

Book ID
112495780
Publisher
Springer
Year
1996
Tongue
English
Weight
416 KB
Volume
203
Category
Article
ISSN
0044-3026

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## Abstract A low‐value sea fish __Saurida elongata__ was hydrolyzed using papain. Proximate composition analysis of the fish protein hydrolysate showed that the hydrolysate contained 84.7% crude protein, 7.1% ash and 3.5% fat. The determination of amino acid content by __o__‐phthaldialdehyde pre‐c