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Effect of heat pretreatment before isoelectric solubilisation/precipitation on the characteristics of Pacific oyster ( Crassostrea hongkongensis ) and Antarctic krill ( Euphausia superba ) protein isolates
Author(s) -
Zheng Huina,
Shiming Liang,
Gaozhan Xue,
Dingding Ren,
Wenhong Cao,
Chaohua Zhang,
Jianjun Yuan
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14702
Subject(s) - hopi , oyster , food science , chemistry , antarctic krill , euphausia , isoelectric point , isoelectric focusing , chromatography , krill , biochemistry , biology , enzyme , fishery , history , archaeology
Comparison of the characteristics of Pacific oyster ( Crassostrea hongkongensis ) and Antarctic krill ( Euphausia superba ) protein isolates with and without heat pretreatment before ISP.