SOME FUNCTIONAL PROPERTIES OF SUCCINYLATED SINGLE CELL PROTEIN CONCENTRATE

被引:24
作者
MCELWAIN, MD [1 ]
RICHARDSON, T [1 ]
AMUNDSON, CH [1 ]
机构
[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706
来源
JOURNAL OF MILK AND FOOD TECHNOLOGY | 1975年 / 38卷 / 09期
关键词
D O I
10.4315/0022-2747-38.9.521
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
引用
收藏
页码:521 / 526
页数:6
相关论文
共 34 条
[1]   STABILITY OF OIL-IN-WATER EMULSIONS .1. EFFECTS OF SURFACE TENSION, LEVEL OF OIL, VISCOSITY AND TYPE OF MEAT PROTEIN [J].
ACTON, JC ;
SAFFLE, RL .
JOURNAL OF FOOD SCIENCE, 1970, 35 (06) :852-&
[2]  
ACTON JC, 1971, J FOOD SCI, V36, P1118
[3]   PEPSIN PANCREATIN DIGEST INDEX OF PROTEIN QUALITY EVALUATION [J].
AKESON, WR ;
STAHMANN, MA .
JOURNAL OF NUTRITION, 1964, 83 (03) :257-&
[4]  
[Anonymous], 1970, OFFICIAL METHODS ANA
[5]   RATE OF COAGULATION OF SINGLE CELL PROTEIN CONCENTRATE [J].
BALMACEDA, E ;
RHA, CK .
BIOTECHNOLOGY AND BIOENGINEERING, 1973, 15 (04) :819-820
[6]  
Becher P, 1965, EMULSIONS THEORY PRA, Vsecond
[7]  
BRISKEY EJ, 1970, EVALUATION NOVEL PRO, P303
[9]   SOME FUNCTIONAL PROPERTIES OF SUCCINYLATED PROTEINS FROM FISH PROTEIN CONCENTRATE [J].
CHEN, LF ;
RICHARDSON, T ;
AMUNDSON, CH .
JOURNAL OF MILK AND FOOD TECHNOLOGY, 1975, 38 (02) :89-93
[10]   REDUCTION OF RNA IN SINGLE CELL PROTEIN IN CONJUNCTION WITH FIBER FORMATION [J].
DALY, WH ;
RUIZ, LP .
BIOTECHNOLOGY AND BIOENGINEERING, 1974, 16 (02) :285-287