Recovery of North Pacific krill Euphausia pacifica proteins via isoelectric solubilization/precipitation using food additives
Author:
Affiliation:
1. Tokyo University of Marine Science and Technology
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan/83/1/83_16-00024/_pdf
Reference11 articles.
1. 2) Chen YC, Jaczynski J. Gelation of protein recovered from whole Antarctic krill (Euphausia superba) by isoelectric solubilization/precipitation as affected by functional additives. J. Agric. Food. Chem. 2007; 55: 1814-1822.
2. 3) Janet CT, Jaczynski J, Chen YC. Krill for human consumption: Nutritional value and potential health benefits. Nutr. Rev. 2007; 65: 63-77.
3. 4) Gehring CK, Gigliotti JC, Moritz JS, Tou JC, Jaczynski J. Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review. Food Chem. 2011; 124: 422-431.
4. 5) Sun LC, Kaneko K, Okazaki E, Cao MJ, Ohwaki H, Weng WY, Osako K. Comparative study of proteins recovered from whole North Pacific krill Euphausia pacifica by acidic and alkaline treatment during isoelectric solubilization/precipitation. Fish. Sci. 2013; 79: 537-546.
5. 11) Laemmli UK. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature. 1970; 227: 680-685.
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