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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 385 - 385 (1page)
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초록· 키워드
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The objective of this study was to assess the protein quality of Enzymatic Hydrolyzed chicken breast protein (EHCP). EHCP was hydrolyzed by foodpro alkaline protease for 4hour at 55℃ and then the combination enzyme-treated (prozyme 2000p, bromelain and papain). The protein quality of EHCP was evaluated and compared to vegetable protein (Isolated soy protein, ISP) and animal protein [whey protein isolate (WPI) and casein]. EHCP contained 90.5% of crude protein and its pepsin digestibilit^_@span style=color:#999999 ^_# ... ^_@/span^_#^_@a href=javascript:; onclick=onClickReadNode('NODE10668554');fn_statistics('Z354','null','null'); style='color:#999999;font-size:14px;text-decoration:underline;' ^_#전체 초록 보기^_@/a^_#
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