Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-017-1893-4
Abstract: Changes in protein intermolecular interactions during thermo-gelling were measured to compare the gelation properties of isoelectric solubilization/precipitation (ISP)-isolated protein extracted (solubilized at 3.5 and 11.0, precipitated at 5.5 and 6.2) from pale, soft, and exudative… read more here.
Keywords: protein; solubilization precipitation; thermo gelling; precipitation ... See more keywords
Functional Properties of White Shrimp (Litopenaeus vannamei) By-Products Protein Recovered by Isoelectric Solubilization/Precipitation
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2019.1628151
Abstract: ABSTRACT The processing of fish in general entails quantities of by-products, such as exoskeleton and cephalothorax of shrimp, which may reach 70%. Protein recovered from by-products has been investigated in recent years for its ability… read more here.
Keywords: protein recovered; functional properties; solubilization precipitation; litopenaeus vannamei ... See more keywords