Article ID Journal Published Year Pages File Type
6404878 LWT - Food Science and Technology 2013 8 Pages PDF
Abstract
► Proteolysis of sardine surimi was mediated by heat activated endogenous proteases. ► Addition of protein isolate from legume seeds could inhibit the proteolysis. ► Black bean or mungbean protein isolate improved the gel properties of surimi.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effects of protein isolates from black bean and mungbean on proteolysis and gel properties of surimi from sardine (Sardinella albella)
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