Article

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

2015-12-01

Abstract excerpt

Functional, physicochemical and nutritional properties of protein from whole Klunzinger's ponyfish (Equulites klunzingeri) extracted by pH shifting methods were evaluated. The alkaline protein isolate (AlPI) had higher protein content (88.69 %) than the acid protein isolate (AcPI, 86.13%). AlPI had generally higher content of essential amino acid than AcPI, except methionine. The ratio of total essential amino aci...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: bffa3621-9e8b-5341-bd51-ba0aa375f6b9
DOI: 10.1111/jfpp.12432

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Functional, Physicochemical and Nutritional Properties of Protein from Klunzinger's Ponyfish Extracted by the pH Shifting MethodDOI 10.1111/jfpp.12432Read

Physicochemical and functional characteristics of plant protein‐based meat analogsSemantic proximity Read

Nutritional Value Evaluation of New Pea Genotypes (Pisum sativum L.) Based on Their Chemical, Amino Acids and Dietary Fiber Composition.Semantic proximity Read

Biochemical and physicochemical characteristics of the major muscle proteins from fish and shellfishSemantic proximity Read

Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes.Semantic proximity Read

Protein extraction from Buckwheat, Chondrus crispus, and Spelt and assessment of nutritional benefits and limitations in vitroSemantic proximity Read

A detailed comparative investigation on structural, technofunctional and bioactive characteristics of protein concentrates from different common bean genotypes.Semantic proximity Read

Physicochemical properties of beef Tongue as a value-added meat productSemantic proximity Read

Nutritional evaluation of protein isolate from neem seed cake in Labeo rohita (Hamilton, 1822) fingerlings concomitant with oil extraction processing industrySemantic proximity Read

Development of thermally processed bioactive pea protein gels: Evaluation of mechanical and antioxidant propertiesSemantic proximity Read

A review on protein–phenolic interactions and associated changesSemantic proximity Read

Nutritional quality of amino acid in farmed, farm‐aggregated and wild Axillary seabream (Pagellus acarne) with implications to Human HealthSemantic proximity Read

Optimization of arachin extraction from defatted peanut (Arachis hypogaea) cakes and effects of ultra-high pressure (UHP) treatment on physiochemical properties of arachinSemantic proximity Read