Physicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation with Actinomucor elegans
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چکیده
منابع مشابه
Conservation of Physicochemical Properties during Protein Evolution
Amino acid composition is one of the most basic characteristics of the proteome, and will provide various insights into protein chemistry and evolution. Bacterial organisms are known to have strikingly diversified amino acid compositions depending on the GC-content, habitat environment and energetic costs for biosynthesis. Therefore it is a fundamental question whether any kind of physicochemic...
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Hydrolysis and depolymerization of gluten proteins during sourdough fermentation were determined. Neutral and acidified doughs in which microbial growth and metabolism were inhibited were used as controls to take into account the proteolytic activity of cereal enzymes. Doughs were characterized with respect to cell counts, pH, and amino nitrogen concentrations as well as the quantity and size d...
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ABSTRACT- In this study, texture profile analysis and a creep test were used to determine the textural quality attributes of fish protein isolates and conventional surimi. These isolates were made from raw materials obtained from filleting processes of Silver carp (Hypophthalmichthys molitrix) using acid and alkaline aided treatments. Texture profile analysis was performed in order to obtain ha...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2016
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2016.1168834