The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (<i>Rastrelliger kanagurta</i>)

The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (<i>Rastrelliger kanagurta</i>)

The objective of this research was to improve the protein extraction processes of <i>Rastrelliger kanagurta</i> (Indian mackerel) to generate protein isolate with enhanced bio-physico-chemical properties and gel-forming ability. To achieve this, two novel approaches were designed that ut...

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Bibliografiska uppgifter
Huvudupphovsmän: Panumas Somjid, Manat Chaijan, Saroat Rawdkuen, Lutz Grossmann, Worawan Panpipat
Materialtyp: Artikel
Språk:English
Publicerad: MDPI AG 2023-10-01
Serie:Foods
Ämnen:
myofibrillar proteins
pH-shift process
protein isolate
gel
Länkar:https://www.mdpi.com/2304-8158/12/21/3894

Internet

https://www.mdpi.com/2304-8158/12/21/3894

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