Determination of Reaction Progress in the Enzymatic Hydrolysis of Seafood Pro…

In many areas of food processing it is desirable to reduce the length of protein molecules. The two most commonly used methods employ either inorganic acids or proteolytic enzymes to cleave peptide bonds between adjacent amino acids. Proteolytic enzymes can reduce the viscosity of aqueous protein mixtures as well as the volume of insolubles. In the Alaskan seafood industry, liquification of pro…