Stability and emulsion-forming ability of water-soluble fish myofibrillar protein prepared by conjugation with alginate oligosaccharide

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 15, 2003, Pages 4376-4381

  Sato, Ryo ^a   Katayama, Shigeru ^a   Sawabe, Tomoo ^a   Saeki, Hiroki ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Alginate oligosaccharide; Emulsion forming ability; Fish; Glycosylation; Isoelectric point; Maillard reaction; Myofibrillar protein; Neoglycoprotein; Solubility; Thermal stability

Indexed keywords

ALGINIC ACID; LYSINE; MUSCLE PROTEIN; NEOGLYCOPROTEIN; OLIGOSACCHARIDE; SODIUM CHLORIDE;

ARTICLE; CARP; EMULSION; FISH; GLYCATION; HEAT TREATMENT; HUMIDITY; ISOELECTRIC POINT; PH; SEA FOOD; SOLUBILITY; THERMOSTABILITY;

ALGINATES; ANIMALS; CARPS; DRUG STABILITY; EMULSIONS; HEAT; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; MUSCLE PROTEINS; MYOFIBRILS; OLIGOSACCHARIDES; SOLUBILITY; WATER;

CYPRINUS CARPIO;

EID: 0038492790     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021023v     Document Type: Article

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