Effect of ionic strength on soluble protein removal from giant squid mantle (Dosidicus gigas) and functional evaluation of protein recovery-Reference-Cited by-同舟云学术

Effect of ionic strength on soluble protein removal from giant squid mantle (Dosidicus gigas) and functional evaluation of protein recovery

Published:2014-04 Issue:2 Volume:23 Page:401-407
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Encinas-Arzate Jose de Jesus,Ezquerra-Brauer Josafat Marina,Ocaño-Higuera Victor Manuel,Ramirez-Wong Benjamin,Armenta-Villegas Lorena,Torres-Arreaola Wilfrido,Marquez-Rios Enrique

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-014-0055-y.pdf

Reference28 articles.

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2. Velázquez G, Miranda P, López G, Vázquez M, Torres JA, Ramírez JA. Effect of recovered soluble proteins from Pacific whiting surimi wash water on the functional and mechanical properties of Alaska pollock surimi grade FA. Ciencia y Tecnologia Alimentaria. 5(5): 340–345 (2007)

3. Sánchez AI, Careche M, Borderías AJ. Method for producing a functional protein concentrate from giant squid (Dosidicus gigas) muscle. Food Chem. 100: 48–54. 2007.

4. AOAC. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Arlington, VA, USA (1996)

5. Lanier T. Measurement of surimi composition and functional properties. pp. 123–163. In: Surimi Technology. Lanier TC, Lee C (eds). Marcel Dekker, New York, NY, USA (1992)

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