Functional properties of fish protein hydrolysates from Pacific whiting(Merluccius productus) muscle produced by a commercial protease

Food Chemistry

Volumn 109, Issue 4, 2008, Pages 782-789

  Pacheco Aguilar, Ramón ^a   Mazorra Manzano, Miguel Angel ^a   Ramírez Suárez, Juan Carlos ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Emulsifying capacity; Fish protein hydrolysates; Foaming capacity; Functional characterization; Pacific whiting; Proteolytic activity

Indexed keywords

BOVINE SERUM ALBUMIN; CASEINATE; FISH PROTEIN; PROTEIN HYDROLYSATE; PROTEINASE; SODIUM DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; EMULSION; FISH; FREEZE DRYING; HYDROLYSIS; NONHUMAN; PACIFIC WHITING; PH; SOLUBILITY;

BOVINAE; MERLUCCIUS PRODUCTUS;

EID: 41549146106     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.047     Document Type: Article

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