메뉴 건너뛰기




Volumn 41, Issue 5, 2006, Pages 520-529

Properties of soluble protein powders from Alaska pollock (Theragra chalcogramma)

Author keywords

Fish protein power; Functional properties; Pollock; Rheological properties

Indexed keywords

POLLACHIUS VIRENS; THERAGRA CHALCOGRAMMA;

EID: 33645578811     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01101.x     Document Type: Article
Times cited : (41)

References (30)
  • 1
    • 33645181862 scopus 로고    scopus 로고
    • Juneau: Alaska Department of Fish and Game
    • ADFG (2003). 2003 Alaska Commercial Salmon Harvests. Juneau: Alaska Department of Fish and Game, http:// www.cf.adfg.state.ak.us/geninfo/finfish/ salmon/catchval/ blusheet/03exvesl.php.
    • (2003) 2003 Alaska Commercial Salmon Harvests
  • 2
    • 0004202155 scopus 로고
    • Arlington Virginia, USA: Association of Official Analytical Chemists
    • AOAC (1995). Official Methods of Analysis, 16th edn. Arlington Virginia, USA: Association of Official Analytical Chemists.
    • (1995) Official Methods of Analysis, 16th Edn.
  • 3
    • 33845280838 scopus 로고
    • Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin
    • Chohert, J.M., Bertrand, H.C. & Nicolas, M.G. (1988). Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin. Journal of Agricultural and Food Chemistry, 36, 883-889.
    • (1988) Journal of Agricultural and Food Chemistry , vol.36 , pp. 883-889
    • Chohert, J.M.1    Bertrand, H.C.2    Nicolas, M.G.3
  • 8
    • 21144479052 scopus 로고
    • Surface activity and related functional properties of peptides obtained from whey proteins
    • Gauthier, S.F., Paquin, P., Pouliot, Y. & Turgeon, S. (1993). Surface activity and related functional properties of peptides obtained from whey proteins. Journal of Dairy-Science, 76, 321-328.
    • (1993) Journal of Dairy-science , vol.76 , pp. 321-328
    • Gauthier, S.F.1    Paquin, P.2    Pouliot, Y.3    Turgeon, S.4
  • 9
    • 84985258284 scopus 로고
    • Quality of fish protein hydrolysates from herring (Clupea harengus)
    • Hoyle, N.T. & Merritt, J.H. (1994). Quality of fish protein hydrolysates from herring (Clupea harengus). Journal of Food Science, 59, 76-79, 129.
    • (1994) Journal of Food Science , vol.59 , pp. 76-79
    • Hoyle, N.T.1    Merritt, J.H.2
  • 10
    • 0017528647 scopus 로고
    • Partial enzymatic hydrolysis of whey protein by trypsin
    • Jost, R., Monti, J.C. & Pahud, J.J. (1977). Partial enzymatic hydrolysis of whey protein by trypsin. Journal of Dairy Science, 60, 1387-1393.
    • (1977) Journal of Dairy Science , vol.60 , pp. 1387-1393
    • Jost, R.1    Monti, J.C.2    Pahud, J.J.3
  • 12
  • 13
    • 84981480100 scopus 로고
    • Influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise 1. Viscoelasticity of groundnut oil in water emulsions and mayonnaise
    • Kisseoglou, V.D. & Sherman, P. (1983). Influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise 1. Viscoelasticity of groundnut oil in water emulsions and mayonnaise. Journal of Texture Studies, 14, 397-417.
    • (1983) Journal of Texture Studies , vol.14 , pp. 397-417
    • Kisseoglou, V.D.1    Sherman, P.2
  • 14
    • 0034117422 scopus 로고    scopus 로고
    • Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases
    • Kristinsson, H.G. & Rasco, B.A. (2000). Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. Journal of Agricultural and Food Chemistry. 48, 657-666.
    • (2000) Journal of Agricultural and Food Chemistry , vol.48 , pp. 657-666
    • Kristinsson, H.G.1    Rasco, B.A.2
  • 15
    • 84954863760 scopus 로고
    • Emulsifying properties of a mixture of peptides derived from the enzymatic hydrolysates of β-casein
    • Lee, S.W., Shimizu, M., Kaminogawa, S. & Yamaguchi, K. (1987). Emulsifying properties of a mixture of peptides derived from the enzymatic hydrolysates of β-casein. Agricultural and Biological Chemistry, 51, 161-165.
    • (1987) Agricultural and Biological Chemistry , vol.51 , pp. 161-165
    • Lee, S.W.1    Shimizu, M.2    Kaminogawa, S.3    Yamaguchi, K.4
  • 16
    • 84920780688 scopus 로고
    • Enzymatic hydrolysis of casein: Effect of degree of hydrolysis on antigenicity and physical properties
    • Mahmoud, M.I., Malone, W.T. & Cordle, C.T. (1992). Enzymatic hydrolysis of casein: effect of degree of hydrolysis on antigenicity and physical properties. Journal of Food Science, 51, 223-1229.
    • (1992) Journal of Food Science , vol.51 , pp. 223-1229
    • Mahmoud, M.I.1    Malone, W.T.2    Cordle, C.T.3
  • 17
    • 84987336713 scopus 로고
    • A collaborative study to develop a standardized food protein solubility procedure
    • Morr, V., German, B., Kinsella, J.E. et al. (1985). A collaborative study to develop a standardized food protein solubility procedure. Journal of Food Science, 50, 1715-1718.
    • (1985) Journal of Food Science , vol.50 , pp. 1715-1718
    • Morr, V.1    German, B.2    Kinsella, J.E.3
  • 23
    • 0004282518 scopus 로고    scopus 로고
    • Cary, North Carolina, USA: SAS Institute
    • SAS (2002). SAS/STAT User's Guide Version 8.2. Cary, North Carolina, USA: SAS Institute.
    • (2002) SAS/STAT User's Guide Version 8.2
  • 24
    • 0141590645 scopus 로고    scopus 로고
    • Biochemical and functional properties of herring (Clupea harengus) byproduct hydrolysates
    • Sathivel, S., Bechtel, P.J., Babbitt, J. et al. (2003). Biochemical and functional properties of herring (Clupea harengus) byproduct hydrolysates. Journal of Food Science, 68, 2196-2200.
    • (2003) Journal of Food Science , vol.68 , pp. 2196-2200
    • Sathivel, S.1    Bechtel, P.J.2    Babbitt, J.3
  • 26
    • 0023472472 scopus 로고
    • Tricine-sodium dodecyl sulfatc-polyacrylamide gel electrophoresis for the separation of protein in the range of 1 to 100 k da
    • Schagger, H. & Von Jagow, G. (1987). Tricine-sodium dodecyl sulfatc-polyacrylamide gel electrophoresis for the separation of protein in the range of 1 to 100 k Da. Analytical Biochemistry, 166, 368-379.
    • (1987) Analytical Biochemistry , vol.166 , pp. 368-379
    • Schagger, H.1    Von Jagow, G.2
  • 27
    • 0029029764 scopus 로고
    • Production and characteristics of protein hydrolysates from capelin (Mallotus villosus)
    • Shahidi, F., Han, X.Q. & Synowiecki, J. (1995). Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chemistry, 53, 285-293.
    • (1995) Food Chemistry , vol.53 , pp. 285-293
    • Shahidi, F.1    Han, X.Q.2    Synowiecki, J.3
  • 28
    • 33645556844 scopus 로고    scopus 로고
    • Danish fish protein. Denmark in Depth
    • Urch. S. (2001). Danish fish protein. Denmark in Depth. Seafood International, 12, 35.
    • (2001) Seafood International , vol.12 , pp. 35
    • Urch, S.1
  • 29
    • 84986527722 scopus 로고
    • The measurement of emulsifying capacity by electric resistance
    • Webb, N.B., Ivey, F.J. & Craig, H.B. (1970). The measurement of emulsifying capacity by electric resistance. Journal of Food Science, 35, 501-504.
    • (1970) Journal of Food Science , vol.35 , pp. 501-504
    • Webb, N.B.1    Ivey, F.J.2    Craig, H.B.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.