Functional properties of protein of marine fish

dc.contributor.authorRaghunath, M.R.
dc.contributor.authorSankar, T.V.
dc.contributor.authorNair, P.G.V.
dc.date.accessioned2013-06-05T07:07:38Z
dc.date.available2013-06-05T07:07:38Z
dc.date.issued1998
dc.description.abstractSarcoplasmic and myofibrillar protein fractions of seven species of marine fish were isolated and their functional properties such as emulsification, emulsion stability and viscocity were studied. Few species were also evaluated for their surface hydrophobicity. Differences in functional properties of the same protein fractions in different species were noticed. Extractibility of a protein fraction was not always related to relative viscocity of the protein. Relative viscocity and emulsion stability of sarcoplasmic fraction were higher than those of myofibrillar fraction. Although sarcoplasmic fraction had higher emulsification activity index than myofibrillar fraction at equal protein concentrations, the latter had higher surface hydrophobicity.en_US
dc.identifier.citationAdvances and Priorities in Fisheries Technology. Proceedings of the Symposium 'Advances and priorities in Fisheries Technology' 11-13 February,1998 ed by.Balachandran,K.K. et al, 341-344en_US
dc.identifier.urihttp://hdl.handle.net/123456789/183
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectFish physiologyen_US
dc.subjectchemical extractionen_US
dc.subjectmolecular structureen_US
dc.subjectProteinsen_US
dc.subjectMarine fishen_US
dc.subjectMarineen_US
dc.titleFunctional properties of protein of marine fishen_US
dc.typeArticleen_US
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