Quality of Protein Isolates and Hydrolysates from Baltic Herring (<i>Clupea harengus membras</i>) and Roach (<i>Rutilus rutilus</i>) Produced by pH-Shift Processes and Enzymatic Hydrolysis

Quality of Protein Isolates and Hydrolysates from Baltic Herring (<i>Clupea harengus membras</i>) and Roach (<i>Rutilus rutilus</i>) Produced by pH-Shift Processes and Enzymatic Hydrolysis

Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted from roach (<i>Rutilus rutilus</i>) and...

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Bibliographic Details
Main Authors: Tanja Kakko, Annelie Damerau, Anni Nisov, Anna Puganen, Saska Tuomasjukka, Kaisu Honkapää, Marko Tarvainen, Baoru Yang
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
fish valorization
isoelectric precipitation
protein quality
enzyme-assisted processing
amino acids
fatty acids
Online Access:https://www.mdpi.com/2304-8158/11/2/230

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