✦ LIBER ✦

Production, characterization and application of protein isolates from shark Part 1. Influence of pH, ionic strength, solid/liquid relationship and extraction time on to the extractability and precipitability of shark flesh proteins

✍ Scribed by Mendez, A. ;Schmandke, H.

Publisher: John Wiley and Sons
Year: 1982
Tongue: English
Weight: 254 KB
Volume: 26
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19820260410

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✦ Synopsis

Abstract

In oppossiton to the extraction time, the pH, the sodium chloride content and the solid/liquid relationship show a clear influence onto the extractability of shark flesh proteins; that is also valied for the protein precipitability as a function of the pH. The relative low extractability of the shark flesh proteins by pH 5 or pH 4 with 0.25% NaCl offers interesting possibilities for a production of protein isolates from shark flesh through a flesh cleaning‐extraction process.

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Production, characterization and application of protein isolates from shark. Part 2. Influence of extraction conditions on the nitrogen yield and functional properties of protein isolates

✍ Mendez, A. ;Schultz, M. ;Muschiolik, G. ;Schmandke, H. 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 281 KB 👁 1 views

## Abstract The influence of pH, ionic strength and solid‐liquid ratio on the nitrogen yield and functional properties of those isolates which can be produced through extraction‐precipitation procedures was studied. Two 2^3^ factorial plans were executed for the extraction in acidic and basic mediu