Functional, Physicochemical and Nutritional Properties of Protein from Klunzinger's Ponyfish Extracted by the pH Shifting Method

Author:

Özyurt Gülsün1,Şimşek Ayşe1,Karakaya Bahar T.1,Aksun E. Tuğçe1,Yeşilsu A. Faruk1

Affiliation:

1. Department of Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; Adana 01330 Turkey

Funder

Cukurova University Research Fund

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp;Azadian;Eur. Food Res. Technol.,2012

2. Recovery of proteins from fish waste products by alkaline extraction;Batista;Eur. Food Res. Technol.,1999

3. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Phys.,1959

4. Calder , B.L. 2003 The use of polyphosphates to maintain yield and quality of whole cooked, cryogenically frozen lobster (Homarus americanus) and the use of sorbitol and tocopherol to maintain quality of whole cooked, cryogenically frozen crab (Cancer irroratus)

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