Food functionalities and bioactivities of protein isolates recovered from skipjack tuna roe by isoelectric solubilization and precipitation

Four roe protein isolates (RPIs) from skipjack tuna were prepared using isoelectric solubilization (pH 11 and 12) and precipitation (pH 4.5 and 5.5) (ISP) at different pH points to evaluate their physicochemical and functional properties and in vitro bioactivities. Moisture (

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Bibliographic Details
Published in:Food science & nutrition 2020-04, Vol.8 (4), p.1874-1887
Main Authors: Cha, Jang Woo, Yoon, In Seong, Lee, Gyoon‐Woo, Kang, Sang In, Park, Sun Young, Kim, Jin‐Soo, Heu, Min Soo
Format: Article
Language:English
Subjects:
Amino acids
Angiotensin
Biological activity
Casein
Chemical precipitation
Fish
Food
food functionality
Glutamic acid
Hemoglobin
Katsuwonus pelamis
Leucine
Lipids
Original Research
pH effects
Phosphorus
physicochemical characterization
Potassium
Proteins
roe protein isolates
Scavenging
skipjack tuna
Sodium
Solubilization
Sulfur
Tuna
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Summary:Four roe protein isolates (RPIs) from skipjack tuna were prepared using isoelectric solubilization (pH 11 and 12) and precipitation (pH 4.5 and 5.5) (ISP) at different pH points to evaluate their physicochemical and functional properties and in vitro bioactivities. Moisture (
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.1470