Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties

Food Chemistry

Volumn 120, Issue 3, 2010, Pages 652-657

  Chalamaiah, M ^a   Rao, G Narsing ^a   Rao, D G ^a   Jyothirmayi, T ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cirrhinus mrigala; Enzymatic hydrolysis; Fish egg; Functional properties; Gel filtration chromatography; Protein hydrolysates

Indexed keywords

PAPAIN; PROTEIN HYDROLYSATE; SUBTILISIN;

ARTICLE; CIRRHINUS MRIGALA; DIGESTION; EGG; FISH; FOOD INDUSTRY; GEL FILTRATION CHROMATOGRAPHY; HYDROLYSIS; LIPID ABSORPTION; MOLECULAR WEIGHT; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS;

CIRRHINUS MRIGALA;

EID: 74249085635     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.057     Document Type: Article

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