Solubilisation of muscle proteins from chicken breast muscle by ultrasonic radiations in physiological ionic medium
Solubilisation of myofibrillar proteins in physiological or low ionic strength solutions is essential for their utilisation as supplementary protein food. In order to achieve low ionic strength solubility, ultrasonication as a physical force has been introduced as an effective method to shift the so...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2015-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2015.1046716 |