Nutritional and Digestive Properties of Protein Isolates Extracted from the Muscle of the Common Carp Using pH‐Shift Processing

This study details the nutritional and digestive properties of protein isolates that are extracted from carp (Cyprinus Carpio L.) muscle using pH shifting methods. Alkaline (ALPI) and acid (ACPI) protein isolates exhibit higher protein yields (87.6%, 76.3%, respectively). In addition to the high rec...

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Detalles Bibliográficos
Autores principales: Tian, Yuanyong, Wang, Wei, Yuan, Chunhong, Zhang, Long, Liu, Jinyang, Liu, Junrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5297882/
https://www.ncbi.nlm.nih.gov/pubmed/28239212
http://dx.doi.org/10.1111/jfpp.12847

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5297882/
https://www.ncbi.nlm.nih.gov/pubmed/28239212
http://dx.doi.org/10.1111/jfpp.12847

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