Effects of protein isolates from black bean and mungbean on proteolysis and gel properties of surimi from sardine (Sardinella albella)

LWT

Volumn 50, Issue 2, 2013, Pages 511-518

  Kudre, Tanaji ^a   Benjakul, Soottawat ^a   Kishimura, Hideki ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Black bean; Degradation; Inhibitor; Mungbean; Protease; Protein isolate; Sardine; Surimi gel

Indexed keywords

DEGRADATION; GELS; PROTEINS; TRICHLOROACETIC ACID;

BLACK BEANS; INHIBITOR; MUNGBEANS; PROTEASE; PROTEIN ISOLATES; SARDINE; SURIMI GELS;

PROTEOLYSIS;

SARDINELLA ALBELLA;

EID: 84867870137     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.08.018     Document Type: Article

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