Ontology highlight
ABSTRACT:
SUBMITTER: Zhang J
PROVIDER: S-EPMC9941359 | biostudies-literature | 2023 Mar
REPOSITORIES: biostudies-literature
Zhang Jingnan J Abdollahi Mehdi M Ström Anna A Undeland Ingrid I
Food chemistry: X 20230204
High acid-consumption and lipid oxidation are challenges when recovering functional proteins from herring co-products via pH-shift-processing. Here, lingonberry press-cake (LP), which is abundant in organic acids and phenolics, was added to alkali-solubilized herring-<i>co</i>-product-proteins (2.5-30 % LP per dry weight) aiming to aid protein precipitation, save hydrochloric acid (HCl) and provide oxidative stability. The results revealed 5-30 % LP addition reduced HCl-consumption by 13-61 % an ...[more]