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Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins
ABSTRACT: Solubility of rockfish whole muscle and actomyosin was minimum at pH 5 and gradually increased as the pH was shifted to acidic or alkaline pH. Acidic and alkaline solubilization was… Expand
Thermal denaturation and aggregation of threadfin bream actomyosin
Threadfin bream (Nemipterus bleekeri) actomyosin formed insoluble aggregates at > 40 � C. Conformational changes, as measured by surface hydrophobicity, began at >30 � C and continued to increase… Expand
MICROWAVE‐VACUUM DRYING OF CRANBERRIES: PART II. QUALITY EVALUATION
Color, texture and water activity of microwave-vacuum dried cranberries were evaluated and compared with the corresponding properties of hot-air dried and store-bought cranberries. The microwave… Expand
Surimi gelation chemistry.
Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds.
- Natteewan Udomsil, S. Rodtong, S. Tanasupawat, J. Yongsawatdigul
- Biology, Medicine
- International journal of food microbiology
- 15 July 2010
Halophilic lactic acid bacteria were isolated from fish sauce mashes fermented at 1 to 12 months. Seven out of sixty-four isolates were selected according to their proteolytic activity and growth at… Expand
Microwave-vacuum drying of cranberries : Part I. Energy use and efficiency
Microwave-vacuum drying was investigated as a potential method for drying cranberries. Cranberries were pretreated with either 30°B or 60°B high fructose corn syrup solution for 24 h. They were dried… Expand
Purification and characterization of transglutaminase from Tropical tilapia (Oreochromis niloticus)
Abstract Transglutaminase (TGase) from Tropical tilapia (Oreochromis niloticus) was purified to electrophoretic homogeneity using successive chromatographies of DEAE-Sephacel, Sephacryl S-4 HR and… Expand
CHARACTERISTICS OF SARCOPLASMIC PROTEINS AND THEIR INTERACTION WITH MYOFIBRILLAR PROTEINS
ABSTRACT The protein solubility and molecular-weight distribution of freeze-driedsarcoplasmic proteins (SPs) from rockﬁsh treated under low and high pH aswell as various NaCl concentrations were… Expand
Structural changes and functional properties of threadfin bream sarcoplasmic proteins subjected to pH-shifting treatments and lyophilization.
Structural changes and functional properties of threadfin bream (Nemipterus sp.) sarcoplasmic proteins (TB-SP) subjected to various pH conditions (pH 3, 5, 6.3, 9, and 12) after subsequent pH… Expand
Chemical and biochemical changes of hybrid catfish fillet stored at 4 °C and its gel properties
- Channarong Chomnawang, K. Nantachai, J. Yongsawatdigul, Supawan Thawornchinsombut, S. Tungkawachara
Abstract Chemical and biochemical changes of aquacultured hybrid catfish fillet ( Clarias macrocephalus × Clarias gariepinus ) and its gel-forming ability as affected by age and sex of fish along… Expand