Emulsifying properties of cross-linking between proteins extracted from cold/hot pressed peanut meal and hydrolysed fish (decapterus maruadsi) proteins

International Journal of Food Properties

Volumn 17, Issue 8, 2014, Pages 1750-1762

  Hu, Xiao ^a,b   Zhao, Mouming ^c   Li, Laihao ^a   Yang, Bao ^d   Yang, Xianqing ^a   Wang, Haiyan ^e   Ren, Jiaoyan ^c  

^a SOUTH CHINA SEA FISHERIES RESEARCH INSTITUTE   (China)

^b SOUTH CHINA SEA INSTITUTE OF OCEANOLOGY   (China)

^c SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^d INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

^e NATIONAL INSTITUTES FOR FOOD AND DRUG CONTROL   (China)

Author keywords

Cold pressed peanut protein; Emulsifying properties; Fish protein hydrolysate; Hot pressed peanut protein; Transglutaminase

Indexed keywords

AMINO ACIDS; ELECTROPHORESIS; EMULSIFICATION; FISH; HYDROLYSIS; PROTEINS;

CROSS-LINKED PROTEINS; EMULSIFYING ACTIVITY; EMULSIFYING PROPERTY; ESSENTIAL AMINO ACIDS; FISH PROTEIN HYDROLYSATE; PEANUT PROTEINS; TRANSGLUTAMINASES; VOLUME MEAN DIAMETER;

OILSEEDS;

EID: 84899823421     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.724755     Document Type: Article

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