Protein isolation from gutted herring (Clupea harengus) using pH-shift processes

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 19, 2010, Pages 10480-10486

  Marmon, Sofia K ^a   Undeland, Ingrid ^a  

^a CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Acid; Alkaline; Herring; Precipitation; Protein functionality; Solubilization

Indexed keywords

ALKALINE; ALKALINE PH; ALKALINE PROCESS; DEGRADATION PRODUCTS; FISH MEAL; FOOD INGREDIENTS; FUNCTIONAL FOODS; HERRING; HUMAN CONSUMPTION; LIPID CONTENT; OIL PRODUCTION; PELAGIC FISH; PRECIPITATION; PROTEIN ISOLATES; PROTEIN ISOLATION; PROTEIN YIELD; SALT SOLUBILITY; SOLUBILIZATION; STARTING MATERIALS;

ALKALINITY; AMINO ACIDS; DEGRADATION; SOLUBILITY;

PROTEINS;

AMINO ACID; FISH PROTEIN; MINERAL;

ANIMAL; ARTICLE; CHEMISTRY; FISH; FOOD HANDLING; ISOLATION AND PURIFICATION; METHODOLOGY; PH; PROTEIN INTAKE; SOLUBILITY;

AMINO ACIDS; ANIMALS; DIETARY PROTEINS; FISH PROTEINS; FISHES; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MINERALS; SOLUBILITY;

CLUPEA HARENGUS; CLUPEIDAE;

EID: 78049275936     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101057q     Document Type: Article

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