Stabilization of oil-in-water emulsions by cod protein extracts.

Abstract

The ability of two protein fractions extracted from cod to form and stabilize oil-in-water emulsions was examined: a high salt extracted fraction (HSE protein) and a pH 3 acid extracted fraction (AE protein). Both fractions consisted of a complex mixture of different proteins, with the predominant one being myosin (200 kDa). The two protein fractions were… (More)

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Cite this paper

@article{Petursson2004StabilizationOO, title={Stabilization of oil-in-water emulsions by cod protein extracts.}, author={Sigthor Petursson and Eric Andrew Decker and David Julian McClements}, journal={Journal of agricultural and food chemistry}, year={2004}, volume={52 12}, pages={3996-4001} }