Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp-Reference-Cited by-同舟云学术

Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp

Published:2012-05-01 Issue:1 Volume:235 Page:83-90
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Azadian Mohsen,Moosavi-Nasab Marzieh,Abedi Elahe

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-012-1721-z.pdf

Reference27 articles.

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2. Nolsøe H, Undeland I (2009) The acid and alkaline solubilization process for the isolation of muscle proteins: state of the art. Food Bioprocess Technol 2:1–27

3. Mohan M, Ramachandran D, Sankar TV, Anandan R (2007) Influence of pH on the solubility and conformational characteristics of muscle proteins from mullet (Mugil cephalus). Process Biochem 42:1056–1062

4. Choi YJ, Park JW (2002) Acid-aided protein recovery from enzyme-rich pacific whiting. J Food Sci 67:2962–2967

5. Niki H, Kato T, Deya E, Igarashi S (1985) Recovery of protein from effluent of fish meat in producing surimi and utilization of recovered protein. Nippon Suisan Gakkaishi 5:959–964

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