Food functionalities and bioactivities of protein isolates recovered from skipjack tuna roe by isoelectric solubilization and precipitation

Four roe protein isolates (RPIs) from skipjack tuna were prepared using isoelectric solubilization (pH 11 and 12) and precipitation (pH 4.5 and 5.5) (ISP) at different pH points to evaluate their physicochemical and functional properties and in vitro bioactivities. Moisture (<6.3%) and protein (7...

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Enregistré dans:
Détails bibliographiques
Publié dans:Food Sci Nutr
Auteurs principaux: Cha, Jang Woo, Yoon, In Seong, Lee, Gyoon‐Woo, Kang, Sang In, Park, Sun Young, Kim, Jin‐Soo, Heu, Min Soo
Format: Artigo
Langue:Inglês
Publié: John Wiley and Sons Inc. 2020
Sujets:
Original Research
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC7174228/
https://ncbi.nlm.nih.gov/pubmed/32328253
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1470
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