Physicochemical properties of isolated peptides from hwangtae (yellowish dried pollack) protein hydrolysate

Journal of Food Science and Nutrition

Volumn 13, Issue 3, 2008, Pages 204-211

  Cho, San Soon ^a   Lee, Hyo Ku ^a   Han, Chi Won ^a   Seong, Eun Soo ^b   Yu, Chang Yeon ^b   Kim, Myong Jo ^b   Kim, Na Young ^c   Kang, Wie Soo ^b   Ko, Sang Hoon ^d   Son, Eun Hwa ^b   Choung, Myoung Gun ^b   Lim, Jung Dae ^b  

^a Kongju National University   (South Korea)

^b Kangwon National University   (South Korea)

^c Kyung Hee University   (South Korea)

^d Sejong University   (South Korea)

Author keywords

Emulsifying properties; Fat absorption; Hwangtae; Hydrolysate; Nitrogen solubility; Physicochemical properties

Indexed keywords

GLYCINE MAX; POLLACHIUS POLLACHIUS; THERAGRA CHALCOGRAMMA;

EID: 77953945317     PISSN: 1226332X     EISSN: None     Source Type: Journal    
DOI: 10.3746/jfn.2008.13.3.204     Document Type: Article

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