Functional properties of fish protein hydrolysates from Pacific whiting (Merluccius productus) muscle produced by a commercial protease

摘要

Pacific whiting (Merluccius productus) muscle was used to produce hydrolysates with 10%, 15% and 20% degree of hydrolysis (DH) using the commercial protease Alcalase~R and were characterized at pH 4.0, 7.0 and 10 according their solubility, emulsifying an