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Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis

Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted from roach (Rutilus rutilus) and Baltic herring (Clu...

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Detalles Bibliográficos
Autores principales:	Kakko, Tanja, Damerau, Annelie, Nisov, Anni, Puganen, Anna, Tuomasjukka, Saska, Honkapää, Kaisu, Tarvainen, Marko, Yang, Baoru
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775156/ https://www.ncbi.nlm.nih.gov/pubmed/35053963 http://dx.doi.org/10.3390/foods11020230

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