Chemical, rheological and surface morphologic characterisation of spent hen proteins extracted by pH-shift processing with or without the presence of cryoprotectants

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 710-719

  Wang, Henan ^a   Wu, Jianping ^a   Betti, Mirko ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Frozen stability; pH Shift processing; Rheological properties; Spent hen proteins; Surface morphologic properties

Indexed keywords

ALKALINE EXTRACTION; FROZEN STABILITIES; PH SHIFTS; PROTECTIVE EFFECTS; RHEOLOGICAL PROPERTY; SCANNING ELECTRON MICROGRAPHS; SECONDARY STRUCTURES; SPENT HEN PROTEINS;

ALKALINITY; EXTRACTION; RHEOLOGY; SCANNING ELECTRON MICROSCOPY;

PROTEINS;

CARBONYL DERIVATIVE; CRYOPROTECTIVE AGENT; MUSCLE PROTEIN; PROTEIN SHO; SPENT HEN PROTEIN; UNCLASSIFIED DRUG;

ALKALINITY; ARTICLE; CHICKEN; DENATURATION; EXTRACTION; FLOW KINETICS; INFRARED SPECTROSCOPY; OXIDATION; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN CARBONYLATION; PROTEIN ISOLATION; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; SOLUBILITY; SPENT HEN; STORAGE; VISCOELASTICITY;

ANIMALS; CHICKENS; CRYOPROTECTIVE AGENTS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MEAT; PROTEINS; RHEOLOGY;

EID: 84875914749     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.123     Document Type: Article

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