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Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process.
J Agric Food Chem
December 2002
Department of Food Science, Chalmers University of Technology, and SIK-The Swedish Institute for Food and Biotechnology, P.O. Box 5401, S-402 29 Göteborg, Sweden.
Proteins from herring (Clupea harengus) light muscle were extracted using acidic or alkaline solubilization; 92 and 89% of the initial muscle proteins were solubilized at pH 2.7 and 10.8, respectively, of which 96 and 94% were recovered during precipitation at pH 5.
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