1
|
Somjid P, Chaijan M, Rawdkuen S, Grossmann L, Panpipat W. The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel ( Rastrelliger kanagurta). Foods 2023; 12:3894. [PMID: 37959012 PMCID: PMC10649617 DOI: 10.3390/foods12213894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 10/20/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
The objective of this research was to improve the protein extraction processes of Rastrelliger kanagurta (Indian mackerel) to generate protein isolate with enhanced bio-physico-chemical properties and gel-forming ability. To achieve this, two novel approaches were designed that utilized an additional alkaline separation step and were compared to a conventional process: acid solubilization → alkaline solubilization → pI and acid solubilization → pI → alkaline solubilization. The novel extraction designs resulted in a lower lipid content, lipid oxidation, and TCA-soluble peptides, as well as improving the color and sensory features of the refined proteins, which corresponded to the lowest total heme pigments (p < 0.05). Furthermore, the protein isolate recovered with the modified processes showed significant changes in biochemical properties (decreases in Ca2+-ATPase activity/reactive sulfhydryl content and an increase in surface hydrophobicity) and dynamic rheological behavior. As a result, by altering the extraction procedure it was possible to obtain improved gel characteristics such as gel strength, color, expelled moisture, and improved gel microstructure. Moreover, this study demonstrated that the gel network was partly stabilized by disulfide bonds, according to SDS-PAGE. Overall, this study demonstrates that by optimizing protein extraction procedures a considerable improvement in quality can be achieved and that an additional alkaline extraction after isoelectric point precipitation results in the optimized gel-forming ability of mackerel proteins.
Collapse
Affiliation(s)
- Panumas Somjid
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (M.C.)
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (M.C.)
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01002, USA;
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (M.C.)
| |
Collapse
|
2
|
Functional and physiochemical properties of protein isolates from different body parts of North Atlantic sea cucumber (Cucumaria frondosa). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
|
3
|
Zhou X, Zhang C, Zhao L, Cao W, Zhou C, Xie X, Chen Y. Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pH. Foods 2022; 11:foods11193136. [PMID: 36230214 PMCID: PMC9562268 DOI: 10.3390/foods11193136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 10/01/2022] [Accepted: 10/08/2022] [Indexed: 11/16/2022] Open
Abstract
Isoelectric solubilisation/co-precipitation (ISP) has been proven to be a better method than blending for preparing plant-animal dual-proteins, which can achieve synergies in the functional properties of heterologous proteins. This paper aims to investigate the effect of extraction pH on the functional properties of co-precipitated dual-protein. The basic composition, subunit composition, solubility, surface hydrophobicity, emulsification and gel properties of co-precipitated dual-protein (Co) prepared from pea and grass carp with pH (2.0, 3.0, 9.0, 10.0 and 11.0) were analysed in this study using ISP. The results showed that the functional properties of Co (Co9, Co10, Co11) prepared by alkali extraction were generally better than those prepared by acid extraction (Co2, Co3). Among them, Co10 has the highest vicilin/legumin α + β value and solubility, while having the lowest surface hydrophobicity, making its emulsification and gel properties superior to other extraction pH values. This study provides an important method reference for preparing plant-animal Co with exceptional functional properties.
Collapse
Affiliation(s)
- Xiaohu Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| | - Chaohua Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: (C.Z.); (L.Z.)
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
- Correspondence: (C.Z.); (L.Z.)
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xin Xie
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| | - YuLian Chen
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| |
Collapse
|
4
|
Dasanayaka BP, Wang H, Li Z, Yu M, Ahmed AMM, Zhang Z, Lin H, Wang X. Evaluating the effects of processing on antigenicity and immunochemical detectability of fish proteins by ELISA. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
5
|
Nguyen TT, Heimann K, Zhang W. Protein Recovery from Underutilised Marine Bioresources for Product Development with Nutraceutical and Pharmaceutical Bioactivities. Mar Drugs 2020; 18:E391. [PMID: 32727001 PMCID: PMC7460389 DOI: 10.3390/md18080391] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/24/2020] [Accepted: 07/24/2020] [Indexed: 01/07/2023] Open
Abstract
The global demand for dietary proteins and protein-derived products are projected to dramatically increase which cannot be met using traditional protein sources. Seafood processing by-products (SPBs) and microalgae are promising resources that can fill the demand gap for proteins and protein derivatives. Globally, 32 million tonnes of SPBs are estimated to be produced annually which represents an inexpensive resource for protein recovery while technical advantages in microalgal biomass production would yield secure protein supplies with minimal competition for arable land and freshwater resources. Moreover, these biomaterials are a rich source of proteins with high nutritional quality while protein hydrolysates and biopeptides derived from these marine proteins possess several useful bioactivities for commercial applications in multiple industries. Efficient utilisation of these marine biomaterials for protein recovery would not only supplement global demand and save natural bioresources but would also successfully address the financial and environmental burdens of biowaste, paving the way for greener production and a circular economy. This comprehensive review analyses the potential of using SPBs and microalgae for protein recovery and production critically assessing the feasibility of current and emerging technologies used for the process development. Nutritional quality, functionalities, and bioactivities of the extracted proteins and derived products together with their potential applications for commercial product development are also systematically summarised and discussed.
Collapse
Affiliation(s)
| | - Kirsten Heimann
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Health Science Building, Sturt Road, Bedford Park, Adelaide, SA 5042, Australia;
| | - Wei Zhang
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Health Science Building, Sturt Road, Bedford Park, Adelaide, SA 5042, Australia;
| |
Collapse
|
6
|
Özyurt G, Durmuş M, Uçar Y, Özoğul Y. The potential use of recovered fish protein as wall material for microencapsulated anchovy oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109554] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
7
|
Singh K, Singh N, Kaur A, Virdi AS, Dar OI, Sharma S. Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (
Cyprinus carpio
) muscle subjected to pH‐shifting method. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14181] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Kirpal Singh
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Arvinder Kaur
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Amardeep Singh Virdi
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Owias Iqbal Dar
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Sunil Sharma
- Department of Zoology Guru Nanak Dev University Amritsar India
| |
Collapse
|
8
|
A comparative study on properties of fish meat hydrolysates produced by an enzymatic process at high pressure. Food Sci Biotechnol 2019; 29:75-83. [PMID: 31976129 DOI: 10.1007/s10068-019-00648-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 06/17/2019] [Accepted: 07/12/2019] [Indexed: 01/27/2023] Open
Abstract
Fish meat hydrolysates (FMHs) were produced from nine fishes at a high pressure of 300 MPa using Flavourzyme 500MG and a protease mixture including Flavourzyme 500MG, Alcalase 2.4L, Protamex, and Marugoto E. The electropherograms of the FMHs showed major far-migrating peptide bands in the vicinity of 5 kDa. The total soluble solids (TSS) and soluble nitrogen content in the FMHs were species-specific and were mostly higher in the case of four-enzyme hydrolysis. Most of the HPLC peptide peaks of the rockfish meat hydrolysates appeared within 10 min of elution, and total free amino acids in the hydrolysate increased abruptly as a result of four-enzyme hydrolysis. The FMHs, which were high in TSS and soluble nitrogen, may be applicable for use in food as seasoning, and could be produced efficiently via the enzymatic process used in this study.
Collapse
|
9
|
Du Y, Guo X, Han Y, Han J, Yan J, Shang W, Wu H. Physicochemical and functional properties of protein isolate from sea cucumber (
Stichopus japonicus
) guts. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13957] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yi‐Nan Du
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Xiao‐Kun Guo
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Yi‐Tong Han
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Jia‐Run Han
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Jia‐Nan Yan
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Wen‐Hui Shang
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Hai‐Tao Wu
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- National Engineering Research Center of Seafood Dalian China
| |
Collapse
|
10
|
Ananey-Obiri D, Matthews L, Azahrani MH, Ibrahim SA, Galanakis CM, Tahergorabi R. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.012] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
11
|
Surasani VKR. Acid and alkaline solubilization (pH shift) process: a better approach for the utilization of fish processing waste and by-products. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:18345-18363. [PMID: 29790052 DOI: 10.1007/s11356-018-2319-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Accepted: 05/13/2018] [Indexed: 06/08/2023]
Abstract
Several technologies and methods have been developed over the years to address the environmental pollution and nutritional losses associated with the dumping of fish processing waste and low-cost fish and by-products. Despite the continuous efforts put in this field, none of the developed technologies was successful in addressing the issues due to various technical problems. To solve the problems associated with the fish processing waste and low-value fish and by-products, a process called pH shift/acid and alkaline solubilization process was developed. In this process, proteins are first solubilized using acid and alkali followed by precipitating them at their isoelectric pH to recover functional and stable protein isolates from underutilized fish species and by-products. Many studies were conducted using pH shift process to recover proteins from fish and fish by-products and found to be most successful in recovering proteins with increased yields than conventional surimi (three cycle washing) process and with good functional properties. In this paper, problems associated with conventional processing, advantages and principle of pH shift processing, effect of pH shift process on the quality and storage stability of recovered isolates, applications protein isolates, etc. are discussed in detail for better understanding.
Collapse
Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Hoige Bazar, Mangalore, Karnataka, 575001, India.
| |
Collapse
|
12
|
Shi L, Beamer SK, Yang H, Jaczynski J. Micro-emulsification/encapsulation of krill oil by complex coacervation with krill protein isolated using isoelectric solubilization/precipitation. Food Chem 2018; 244:284-291. [DOI: 10.1016/j.foodchem.2017.10.050] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 09/28/2017] [Accepted: 10/09/2017] [Indexed: 10/24/2022]
|
13
|
Álvarez C, Lélu P, Lynch SA, Tiwari BK. Optimised protein recovery from mackerel whole fish by using sequential acid/alkaline isoelectric solubilization precipitation (ISP) extraction assisted by ultrasound. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.045] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
14
|
Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
15
|
Moreno HM, Herranz B, Pérez-Mateos M, Sánchez-Alonso I, Borderías JA. New Alternatives in Seafood Restructured Products. Crit Rev Food Sci Nutr 2016; 56:237-48. [PMID: 25000341 DOI: 10.1080/10408398.2012.719942] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
A general overview, focusing on new trends in the different techniques used in restructured seafood product processing has been described in this work. Heat-induced gelation has been more widely studied in scientific literature than cold gelation technology. This latter technology includes the use of hydrocolloids (alginates and glucomannan) or enzymes (microbial transglutaminase) for making both raw and cooked restructured products. In restructuration processes, fortification processing with some functional ingredients is studied, giving as a result extra value to the products as well as increasing the variety of new seafood products. The process of alleviating heavy metals and organic pollutants from the raw material used has also been reviewed in the present paper.
Collapse
Affiliation(s)
- Helena M Moreno
- a Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , Madrid , Spain
| | - Beatriz Herranz
- a Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , Madrid , Spain
| | - Miriam Pérez-Mateos
- a Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , Madrid , Spain
| | | | - Javier A Borderías
- a Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) , Madrid , Spain
| |
Collapse
|
16
|
Baka M, Verheyen D, Cornette N, Vercruyssen S, Van Impe JF. Salmonella Typhimurium and Staphylococcus aureus dynamics in/on variable (micro)structures of fish-based model systems at suboptimal temperatures. Int J Food Microbiol 2016; 240:32-39. [PMID: 27627842 DOI: 10.1016/j.ijfoodmicro.2016.08.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 07/21/2016] [Accepted: 08/01/2016] [Indexed: 11/30/2022]
Abstract
The limited knowledge concerning the influence of food (micro)structure on microbial dynamics decreases the accuracy of the developed predictive models, as most studies have mainly been based on experimental data obtained in liquid microbiological media or in/on real foods. The use of model systems has a great potential when studying this complex factor. Apart from the variability in (micro)structural properties, model systems vary in compositional aspects, as a consequence of their (micro)structural variation. In this study, different experimental food model systems, with compositional and physicochemical properties similar to fish patés, are developed to study the influence of food (micro)structure on microbial dynamics. The microbiological safety of fish products is of major importance given the numerous cases of salmonellosis and infections attributed to staphylococcus toxins. The model systems understudy represent food (micro)structures of liquids, aqueous gels, emulsions and gelled emulsions. The growth/inactivation dynamics and a modelling approach of combined growth and inactivation of Salmonella Typhimurium and Staphylococcus aureus, related to fish products, are investigated in/on these model systems at temperatures relevant to fish products' common storage (4°C) and to abuse storage temperatures (8 and 12°C). ComBase (http://www.combase.cc/) predictions compared with the maximum specific growth rate (μmax) values estimated by the Baranyi and Roberts model in the current study indicated that the (micro)structure influences the microbial dynamics. Overall, ComBase overestimated microbial growth at the same pH, aw and storage temperature. Finally, the storage temperature had also an influence on how much each model system affected the microbial dynamics.
Collapse
Affiliation(s)
- Maria Baka
- CPMF2 - Flemish Cluster Predictive Microbiology in Foods, Belgium(1); BioTeC - Chemical and Biochemical Process Technology and Control, KU Leuven, Belgium.
| | - Davy Verheyen
- CPMF2 - Flemish Cluster Predictive Microbiology in Foods, Belgium(1); BioTeC - Chemical and Biochemical Process Technology and Control, KU Leuven, Belgium
| | - Nicolas Cornette
- CPMF2 - Flemish Cluster Predictive Microbiology in Foods, Belgium(1); BioTeC - Chemical and Biochemical Process Technology and Control, KU Leuven, Belgium
| | - Stijn Vercruyssen
- CPMF2 - Flemish Cluster Predictive Microbiology in Foods, Belgium(1); BioTeC - Chemical and Biochemical Process Technology and Control, KU Leuven, Belgium
| | - Jan F Van Impe
- CPMF2 - Flemish Cluster Predictive Microbiology in Foods, Belgium(1); BioTeC - Chemical and Biochemical Process Technology and Control, KU Leuven, Belgium.
| |
Collapse
|
17
|
Hao Z, Dong H, Li Z, Lin H. Analysis of physicochemical properties during the processing of Yiluxian, a traditional chinese low-salt fish product. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13171] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zina Hao
- Lab of Food Safety; College of Food Science and Engineering; Ocean University of China; Qingdao 266003 Shandong China
| | - Hao Dong
- Lab of Food Safety; College of Food Science and Engineering; Ocean University of China; Qingdao 266003 Shandong China
| | - Zhenxing Li
- Lab of Food Safety; College of Food Science and Engineering; Ocean University of China; Qingdao 266003 Shandong China
| | - Hong Lin
- Lab of Food Safety; College of Food Science and Engineering; Ocean University of China; Qingdao 266003 Shandong China
| |
Collapse
|
18
|
Oliyaei N, Ghorbani M, Moosavi-Nasab M, Sadeghimahoonak AR, Maghsoudloo Y. Effect of Temperature and Alkaline pH on the Physicochemical Properties of the Protein Isolates Extracted from the Whole Ungutted Lanternfish (Benthosema pterotum). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.940564] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Najmeh Oliyaei
- Department of Food Science & Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Mohammad Ghorbani
- Department of Food Science & Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Marzieh Moosavi-Nasab
- Seafood Processing Research Group, Department of Food Science and Technology, Shiraz University, Shiraz, Iran
| | - A. R. Sadeghimahoonak
- Department of Food Science & Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Yahya Maghsoudloo
- Department of Food Science & Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| |
Collapse
|
19
|
Matak KE, Tahergorabi R, Jaczynski J. A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.048] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
20
|
Wang Z, Liang J, Jiang L, Li Y, Wang J, Zhang H, Li D, Han F, Li Q, Wang R, Qi B, Sui X. Effect of the interaction between myofibrillar protein and heat-induced soy protein isolates on gel properties. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1011240] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
21
|
Effect of electron beam on chemical changes of nutrients in infant formula. Food Chem 2014; 149:208-14. [DOI: 10.1016/j.foodchem.2013.10.110] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2013] [Revised: 09/25/2013] [Accepted: 10/24/2013] [Indexed: 11/24/2022]
|