above gave the best balance of essential amino 

 acids. The protein efficiency ratio (PER) of 

 a totally soluble product prepared from alewife 

 was equivalent to that of casein. Soluble FPC 

 prepared from red hake were equivalent to 

 casein as a wheat supplement but not as a sole 

 source of protein. Possible food uses and the 

 need for improvement of flavor characteristics 

 in the fish protein hydrolysates are discussed. 

 Process outlines and cost estimates are presented 

 for the production of (1) a totally soluble pro- 

 duct using the alkaline protease and (2) a par- 

 tially soluble product prepared by the hydrolysis 

 of press cake. A literature survey of fish pro- 

 tein modifications by related biological and hy- 

 drolysis methods is included in the report. 



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LIBRARY OF CONGRESS 



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