Functional properties of pH-shifted protein isolates from bigeye snapper (Priacanthus tayenus) head by-product
| Autor: | Manat Chaijan, Worawan Panpipat |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Chromatography
Chemistry Scanning electron microscope 010401 analytical chemistry 04 agricultural and veterinary sciences 040401 food science 01 natural sciences 0104 chemical sciences Gel forming 0404 agricultural biotechnology Gel strength Biochemistry Head (vessel) Priacanthus tayenus Food Science |
| Zdroj: | International Journal of Food Properties. 20:596-610 |
| ISSN: | 1532-2386 1094-2912 |
| DOI: | 10.1080/10942912.2016.1171778 |
| Popis: | The functional properties of pH-shifted protein isolates from bigeye snapper head were evaluated. Alkaline isolate showed a superior salt-solubility and gel forming ability to acid counterpart as indicated by a regular gel structure (i.e., imaged by scanning electron microscope) with higher gel strength and lower expressible drip (p 0.05). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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