Antioxidant activity of protein isolate obtained by the pH shift technique from hydrolyzed and unhydrolyzed shrimp processing discards

Journal of Aquatic Food Product Technology

Volumn 20, Issue 2, 2011, Pages 209-221

  Khumallambam, Meenata ^a   Rama, Sowmya ^a   Karuppannan, Rathina Raj ^a   Manjabhat, Sachindra Nakkarike ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

antioxidant; protein isolate; radical scavenging; shrimp waste

Indexed keywords

ALCALASE; ALKALINE PH; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; DISTILLED WATER; ENZYME HYDROLYSIS; HIGHER YIELD; PROTEIN ISOLATE; PROTEIN ISOLATES; PROTEIN ISOLATION; PROTEIN PRECIPITATION; RADICAL SCAVENGING; SCAVENGING ACTIVITIES; SHIFT TECHNIQUE; SHRIMP WASTE; SHRIMP WASTES;

ALKALINITY; HYDROLYSIS; PH EFFECTS; SHELLFISH;

PROTEINS;

EID: 79957441345     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2011.559618     Document Type: Article

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