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Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties
Considerable amounts of fish processing byproducts are discarded each year. By developing enzyme technologies for protein recovery and modification, production of a broad spectrum of food ingredientsExpand
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Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases.
Protein hydrolysates (5, 10, and 15% degrees of hydrolysis) were made from minced salmon muscle treated with one of four alkaline proteases (Alcalase 2.4L, Flavourzyme 1000L, Corolase PN-L, andExpand
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Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding.
Conformational and structural changes of cod myosin at pH 2.5 and 11 and after subsequent pH readjustment to pH 7.5 were studied. Results suggest that on acid unfolding, the myosin rod may fullyExpand
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Antioxidant capacities of phlorotannins extracted from the brown algae Fucus vesiculosus.
A process for the effective extraction and fractionation of phlorotannins from Fucus vesiculosus with high antioxidant potentials was investigated. The antioxidant activity of F. vesiculosusExpand
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A Comparative Study between Acid‐and Alkali‐aided Processing and Surimi Processing for the Recovery of Proteins from Channel Catfish Muscle
ABSTRACT: Channel catfish muscle was subjected to 2 novel protein extraction and precipitation techniques using acid (pH 2.5) or alkaline (pH 11) pH and compared with surimi processing (3 washExpand
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Effect of pH‐Shift Processing and Surimi Processing on Atlantic Croaker (Micropogonias undulates) Muscle Proteins
:  Extraction and recovery of fish muscle proteins with the pH-shift process was investigated for Atlantic croaker and compared to a laboratory scale surimi process. The acid-aided process led toExpand
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Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon
Abstract The effect of high pressure treatment (HPP) (150 MPa and 300 MPa for 15 min) and cooking on quality of Atlantic salmon based on microbial activity, lipid oxidation, fatty acid profile,Expand
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Effect of low and high pH treatment on the functional properties of cod muscle proteins.
The functional properties of cod myosin and washed cod mince (myofibrillar protein fraction) treated at high (11) and low (2.5) pH were investigated after pH readjustment to 7.5. The solubility ofExpand
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Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata
The effect of various protease and carbohydrase treatments on the extraction of polyphenols and other antioxidant ingredients from the red algae Palmaria palmata (dulse) was investigated. InExpand
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