Food functionalities and bioactivities of protein isolates recovered from skipjack tuna roe by isoelectric solubilization and precipitation
Food functionalities and bioactivities of protein isolates recovered from skipjack tuna roe by isoelectric solubilization and precipitation
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DOI：
10.1002/fsn3.1470
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发表时间：
2020-02-20
影响因子：
3.9
通讯作者：
Heu, Min Soo
中科院分区：
文献类型：
--
作者：
Cha, Jang Woo;Yoon, In Seong;Heu, Min Soo
采用等电溶解法（pH11和12）和沉淀法（pH4.5和5.5）制备了4种鲣鱼鱼卵蛋白分离物（RPIs），并对其理化性质、功能特性和体外生物活性进行了研究。湿度（
Four roe protein isolates (RPIs) from skipjack tuna were prepared using isoelectric solubilization (pH 11 and 12) and precipitation (pH 4.5 and 5.5) (ISP) at different pH points to evaluate their physicochemical and functional properties and in vitro bioactivities. Moisture (