Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products

Food Chemistry

Volumn 151, Issue , 2014, Pages 459-465

  Liu, Yongle ^a   Li, Xianghong ^a   Chen, Zhijun ^a   Yu, Jian ^a   Wang, Faxiang ^a   Wang, Jianhui ^a  

^a CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Degrees of hydrolysis; Fish protein hydrolysate; Functional property; Structure

Indexed keywords

ENZYMES; FISH; HYDROLYSIS; STRUCTURE (COMPOSITION);

FISH PROTEIN HYDROLYSATE; FUNCTIONAL PROPERTIES; INTERFACIAL ACTIVITY; INTERFACIAL PROPERTY; PROTEIN MOLECULES; SURFACE HYDROPHOBICITY; SURIMI PROCESSING; WIDE PH RANGE;

STRUCTURAL PROPERTIES;

FISH PROTEIN; PEPTIDE; PROTEIN HYDROLYSATE; SUBTILISIN;

ARTICLE; CARP; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME STRUCTURE; EVALUATION; FOAMING; FOOD PROCESSING; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; HYDROPHOBICITY; NONHUMAN; PH; PROTEIN FUNCTION; STRUCTURE ANALYSIS; ZETA POTENTIAL; ANIMAL; CHEMISTRY; FISH;

ANIMALS; FISHES; HYDROLYSIS; PROTEIN HYDROLYSATES;

EID: 84890283730     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.089     Document Type: Article

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