Structural Changes and Dynamic Rheological Properties of Sarcoplasmic Proteins Subjected to pH-Shift Method-Reference-Cited by-同舟云学术

Structural Changes and Dynamic Rheological Properties of Sarcoplasmic Proteins Subjected to pH-Shift Method

Published:2010-03-17 Issue:7 Volume:58 Page:4241-4249
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tadpitchayangkoon Panchaporn¹,Park Jae W.²,Mayer Steven G.³,Yongsawatdigul Jirawat¹

Affiliation:

1. School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand

2. Oregon State University Seafood Laboratory, 2001 Marine Drive #253, Astoria, Oregon 97103

3. Chemistry Department, University of Portland, 5000 North Willamette Boulevard, Portland, Oregon 97203

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf903219u

Reference41 articles.

1. Hultin, H. O.; Kelleher, S. D.Process for isolating a protein composition from a muscle source and protein composition. U.S. Patent 6,005,073, 1999.

2. Process for Recovery of Functional Proteins by pH Shifts

3. Effect of pH-Shift Processing and Surimi Processing on Atlantic Croaker (Micropogonias undulates) Muscle Proteins

4. Effects of Alkali and Acid Solubilization on Gelation Characteristics of Rockfish Muscle Proteins

5. Frozen Stability of Fish Protein Isolate Under Various Storage Conditions

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