Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review

Food Chemistry

Volumn 124, Issue 2, 2011, Pages 422-431

  Gehring, C K ^a   Gigliotti, J C ^b   Moritz, J S ^b   Tou, J C ^b   Jaczynski, J ^b  

^a AUBURN UNIVERSITY   (United States)

^b WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

Fish proteins; Functional properties; Isoelectric solubilisation precipitation; Nutritional quality; Protein and lipid recovery; Protein isolate

Indexed keywords

ELECTROSTATIC ATTRACTIONS; ELECTROSTATIC CHARGES; ELECTROSTATIC REPULSION; FISH BY-PRODUCT; FISH PROCESSING; FUNCTIONAL PROPERTIES; HUMAN CONSUMPTION; HYDROPHOBIC ATTRACTION; ISO-ELECTRIC POINTS; ISOELECTRIC; ISOELECTRIC PRECIPITATION; MARINE SPECIES; MUSCLE PROTEINS; NUTRITIONAL CHARACTERISTICS; NUTRITIONAL QUALITIES; NUTRITIONAL VALUE; PROTEIN ISOLATE; PROTEIN RECOVERY; SOLUBILISATION;

ELECTROSTATICS; FISH; FOOD PRODUCTS; LIPIDS; PRECIPITATION (CHEMICAL); RECOVERY;

PROTEINS;

ESSENTIAL AMINO ACID; FISH OIL; FISH PROTEIN;

AQUACULTURE; AQUATIC SPECIES; FISH; FISHERY; IONIC STRENGTH; ISOELECTRIC POINT; ISOELECTRIC PRECIPITATION; NUTRITIONAL VALUE; PH; PRECIPITATION; PROTEIN FUNCTION; REVIEW;

EID: 77955774305     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.078     Document Type: Review

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