Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique-process characteristics and functionality of the isolates

Journal of the Science of Food and Agriculture

Volumn 92, Issue 15, 2012, Pages 3055-3064

  Vareltzis, Patroklos K ^a   Undeland, Ingrid ^b  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Amino acid; Gelation; Mytilus edulis; PH shift; Protein recovery; Solubilisation

Indexed keywords

LIPID; PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; ISOLATION AND PURIFICATION; METHODOLOGY; MYTILUS EDULIS; PH; PHYSICAL CHEMISTRY; PRECIPITATION; PROTEIN DEGRADATION; SHELLFISH; SOLUBILITY;

ANIMALS; CHEMICAL PRECIPITATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LIPIDS; MYTILUS EDULIS; PHYSICOCHEMICAL PHENOMENA; PROTEINS; PROTEOLYSIS; SHELLFISH; SOLUBILITY;

MYTILUS EDULIS; SUS;

EID: 84867902091     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5723     Document Type: Article

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