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EFFECT OF MOISTURE, CARBOHYDRATE AND ATMOSPHERE ON THE FUNCTIONAL STABILITY OF FISH PROTEIN ISOLATES

โœ Scribed by BARBARA J. KOURY; JOHN SPINELLI

Book ID
108801044
Publisher
Institute of Food Technologists
Year
1975
Tongue
English
Weight
479 KB
Volume
40
Category
Article
ISSN
0022-1147

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Rheological properties of concentrated dispersions of muscle Pollack proteins acetylated to different degrees as a function of temperature have been studied. The character of viscosity changes of the partially acetylated isolates is almost identical with that of unacetylated protein. However, the t