Effect of heat pretreatment before isoelectric solubilisation/precipitation on the characteristics of Pacific oyster ( Crassostrea hongkongensis ) and Antarctic krill ( Euphausia superba ) protein isolates | Zendy

Zheng Huina | Zendy; Shiming Liang | Zendy; Gaozhan Xue | Zendy; Dingding Ren | Zendy; Wenhong Cao | Zendy; Chaohua Zhang | Zendy; Jianjun Yuan | Zendy

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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.

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