Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift Processing

Autor:	Bergros Ingadottir, Hordur G. Kristinsson
Rok vydání:	2006
Předmět:	food.ingredient biology Precipitation (chemistry) Tilapia biology.organism_classification Oreochromis Isoelectric point food Biochemistry Solubilization Fish Food science Solubility Muscle material Food Science
Zdroj:	Journal of Food Science. 71:E132-E141
ISSN:	0022-1147
DOI:	10.1111/j.1365-2621.2006.tb15626.x
Popis:	Functional proteins can be extracted from fish muscle using acid- or alkali-aided solubilization and recovered with isoelectric precipitation. It was of interest to evaluate acid- and alkali-aided solubilization/precipitation on muscle material from the warm-water fish tilapia. Higher levels of proteins were extracted with high compared with low pH (P 0.05) was found for overall protein recovery (61% to 68% for alkali-aided process and 56% to 61% for acid-aided process) of the 2 processes.
Databáze:	OpenAIRE
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