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Effect of salt and alkaline on the physicochemical properties of the protein isolates extracted from lanternfish (Benthosema pterotum) | ||
| Iranian Journal of Fisheries Sciences | ||
| مقاله 25، دوره 18، شماره 2، تیر 2019، صفحه 371-385 اصل مقاله (484.68 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22092/ijfs.2018.118755. | ||
| نویسندگان | ||
| Najme Oliyaei1؛ Marzieh Moosavi-nasab* 2؛ Mohammad Ghorbani1 | ||
| 1Gorgan University of Agricultural Science and Natural Resources | ||
| 2Shiraz University | ||
| چکیده | ||
| The aim of this study was to evaluate the effect of alkaline and NaCl on functional properties of protein isolated from Lanternfish (Benthosema pterotum). In this study, extraction of fish protein was performed at different concentrations of NaCl (0.5%, 1.5%, 3% and 4.5%) at pHs 10 and 12. The results showed alkaline treatment improved the functional properties and the recovery yield of protein at pH 12 was higher than pH 10 (P | ||
| کلیدواژهها | ||
| Lantern fish (Benthosema pterotum)؛ Fish protein isolate؛ Alkaline Solubilisation؛ Salt؛ Functional properties | ||
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آمار تعداد مشاهده مقاله: 528 تعداد دریافت فایل اصل مقاله: 786 |
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