Functional properties of gelation-like protein hydrolysates from scallop (Patinopecten yessoensis) male gonad

European Food Research and Technology

Volumn 234, Issue 5, 2012, Pages 863-872

  Jin, Wen Gang ^a   Wu, Hai Tao ^b,c,d   Zhu, Bei Wei ^a,b,c,d   Ran, Xu Qin ^b  

^a NORTHWEST A F UNIVERSITY   (China)

^b DALIAN POLYTECHNIC UNIVERSITY   (China)

^c BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^d National R and D Branch Center for Shellfish Processing (Dalian)   (China)

Author keywords

Controlled hydrolysis; Functionality; Gelation; Neutrase; Protein hydrolysate; Scallop (Patinopectenyessoensis) gonad

Indexed keywords

CONTROLLED HYDROLYSIS; FUNCTIONALITY; NEUTRASE; PROTEIN HYDROLYSATE; SCALLOP (PATINOPECTENYESSOENSIS) GONAD;

COAGULATION; EMULSIFICATION; ENZYMATIC HYDROLYSIS; FOOD PROCESSING; GELATION; SHELLFISH; SOLUBILITY;

AMINO ACIDS;

GLYCINE MAX; MIZUHOPECTEN YESSOENSIS;

EID: 84862806801     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1700-4     Document Type: Article

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