𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Functional and nutritional evaluation of lobster shell soluble proteins

✍ Scribed by Oviedo, D. ;Garcia, I. ;Mendez, A. ;Henriques, R. D.

Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
218 KB
Volume
26
Category
Article
ISSN
0027-769X

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

The water soluble protein fraction from lobster shell was investigated on the basis of solubility, foaming capacity, foam, emulsion and thermal stability and amino acid composition. The protein material has good functional properties with the exception of foam stability; the thermal stability and the essential amino acid index were low. However, it may find interesting applications mainly on the basis of its functional properties and as a protein supply in such foods where a better balanced protein may result.

πŸ“œ SIMILAR VOLUMES

Evaluation of functional properties of o
Evaluation of functional properties of offal proteins
✍ Krasnowska, GraΕΌyna ;GΓ³rska, Irena ;Gergont, Jolanta πŸ“‚ Article πŸ“… 1995 πŸ› John Wiley and Sons 🌐 English βš– 327 KB

Evaluation of functional properties of beef heart and lip tissue proteins was based on the data obtained in the following determinations: protein extractability, fat emulsifying capacity, emulsion stability, gel forming ability, and water holding capacity after heat treatment. Beef skeletal muscles

Evaluation of infection and nutritional
Evaluation of infection and nutritional status as determinants of cellular immunosuppression
✍ Bettina Shell-Duncan πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 84 KB

While an association between severe protein-energy malnutrition and diminished cellular immunity has been documented, the impact of lesser grades of malnutrition on cellular immunosuppression is less clear. This study emphasizes that the relationship between mild-to- moderate malnutrition and cellul