Functional properties of fish proteins : a review

dc.contributor.authorSankar, T.V.
dc.date.accessioned2013-12-21T06:40:29Z
dc.date.available2013-12-21T06:40:29Z
dc.date.issued2009
dc.description.abstractProteins possess a number of physiochemical characteristics which facilitates their varied food applications. Proteins exhibit a wide range of functionality and versatility during processing. Functional properties of proteins are mainly due to its interaction with other components within the food system. The structure of protein is highly dependent upon the environment and protein assumes different conformations depending upon the conditions of exposure. The surface hydrophobicity plays a major role in the functional properties of a protein and changes in the inherent characteristics influence protein structure which have profound influence on the functional properties of the protein.en_US
dc.identifier.citationFishery Technology 2009: 46(2), 87-98en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1062
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectProteinsen_US
dc.subjectfunctional propertiesen_US
dc.subjectsurface hydrophobicityen_US
dc.titleFunctional properties of fish proteins : a reviewen_US
dc.typeArticleen_US
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