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dc.contributor.authorFreitas, Irene Rodrigues [UNESP]
dc.contributor.authorCortez-Vega, William Renzo
dc.contributor.authorPrentice, Carlos
dc.date.accessioned2015-10-21T13:14:12Z
dc.date.available2015-10-21T13:14:12Z
dc.date.issued2015-05-01
dc.identifierhttp://www.akademiai.com/doi/abs/10.1556/AAlim.2014.0005
dc.identifier.citationActa Alimentaria. Budapest: Akademiai Kiado Rt, v. 44, n. 2, p. 221-228, 2015.
dc.identifier.issn0139-3006
dc.identifier.urihttp://hdl.handle.net/11449/128834
dc.description.abstractThe aim of this study was to evaluate the physical, chemical, and functional properties of recovered proteins of anchovy (Engraulis anchoita) and whitemouth croaker (Micropogonias furnieri) through the process of alkaline solubilisation and isoelectric precipitation, using different solubilisation (NaOH and KOH) and precipitation (HCl and H3PO4) reagents. The tests showed high protein level, and the lowest lipid reduction (94.5%) was found in the recovered protein of anchovy, the lowest yield of the process was 76.1%. The highest whiteness (78.8 and 74.2) was found in whitemouth croaker proteins. The solubilisation of the recovered protein was studied in the pH range (3, 5, 7, 9, and 11). The maximum solubility was at pHs 3 and 11 and minimum solubility was at pH 5 in the species under study.en
dc.format.extent221-228
dc.language.isoeng
dc.publisherAkademiai Kiado Rt
dc.relation.ispartofActa Alimentaria
dc.sourceWeb of Science
dc.subjectFishen
dc.subjectMuscle proteinen
dc.subjectpH shift processen
dc.subjectSolubilityen
dc.titleRecovery of anchovy (Engraulis anchoita) and whitemouth croaker (Micropogonias furnieri) proteins by alkaline solubilisation processen
dc.typeArtigo
dcterms.rightsHolderAkademiai Kiado Rt
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal da Grande Dourados (UFGD)
dc.contributor.institutionUniversidade Federal do Rio Grande (FURG)
dc.description.affiliationUniversidade Federal do Rio Grande, Laboratório de Tecnologia de Alimentos, Escola de Química e Alimentos
dc.description.affiliationUniversidade Federal da Grande Dourados, Laboratório de Bioengenharia, Faculdade de Engenharia
dc.description.affiliationUnespUniversidade Estadual Paulista, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências, Letras e Ciências Exatas de São José do Rio Preto
dc.identifier.doi10.1556/AAlim.2014.0005
dc.identifier.wosWOS:000354437000008
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.author.orcid0000-0002-7274-2199[1]
dc.relation.ispartofjcr0.384
dc.relation.ispartofsjr0,182
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