EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL AND PROTEIN SOLUBILITY OF EGGSHELL MEMBRANE

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EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL AND PROTEIN SOLUBILITY OF EGGSHELL MEMBRANE

Eggshell membrane (ESM) is considered food waste or a by-product of the egg processing industry. It has huge application potential in the engineering, nutraceutical, pharmaceutical, and cosmeceutical sectors. Recently, researchers have shown an increased interest in ESM hydrolysate (ESMH) from enzym...

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Bibliographic Details
Published in:	Jurnal Teknologi
Main Author:	Kadir N.F.S.A.; Ahmad N.M.; Mohamad S.A.S.; Chua L.S.; Tan E.T.T.
Format:	Article
Language:	English
Published:	Penerbit UTM Press 2022
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85140219530&doi=10.11113%2fjurnalteknologi.v84.18654&partnerID=40&md5=e44409d30835eb1f439be394c92a433e

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