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...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Jurnal Teknologi
المؤلف الرئيسي:	2-s2.0-85140219530
التنسيق:	مقال
اللغة:	English
منشور في:	Penerbit UTM Press 2022
الوصول للمادة أونلاين:	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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