Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects

The amino acid composition, protein quality, and protein functionality of protein solution extracted from three edible insect species were investigated. We used 0.02% ascorbic acid and 0.58 M saline solution to extract water-soluble and salt-soluble proteins from the three insect species. Extracted...

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Detalles Bibliográficos
Autores principales: Kim, Tae-Kyung, Yong, Hae In, Jeong, Chang Hee, Han, Sung Gu, Kim, Young-Boong, Paik, Hyun-Dong, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728818/
https://www.ncbi.nlm.nih.gov/pubmed/31508594
http://dx.doi.org/10.5851/kosfa.2019.e56

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728818/
https://www.ncbi.nlm.nih.gov/pubmed/31508594
http://dx.doi.org/10.5851/kosfa.2019.e56

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