Physicochemical and gelling properties of short-bodied mackerel (Rastrelliger brachysoma) protein isolate prepared using alkaline-aided process

Food and Bioproducts Processing

Volumn 88, Issue 2-3, 2010, Pages 174-180

  Chaijan, Manat ^a   Panpipat, Worawan ^a   Benjakul, Soottawat ^b  

^a WALAILAK UNIVERSITY   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Alkaline; Protein isolate; Short bodied mackerel; Surimi

Indexed keywords

ATP-ASE ACTIVITY; BREAKING FORCE; GEL PROPERTIES; GELLING PROPERTIES; PHYSICOCHEMICAL PROPERTY; PRE-WASHING; PROCESSING CONDITION; PROTEIN ISOLATES; SULFHYDRYL; TRYPTOPHAN FLUORESCENCE INTENSITY; WASHING PROCESS;

AMINO ACIDS; CALCIUM; GELATION; GELS; HEATING; SOLUBILITY;

PROTEINS;

RASTRELLIGER BRACHYSOMA;

EID: 77953618015     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2009.11.003     Document Type: Article

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