Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad

Agricultural and Biological Sciences

• Scallop 100%
• Gonad 100%
• Protein 100%
• Mizuhopecten Yessoensis 100%
• Solubilization 26%
• Soy Protein 10%
• Emulsifying 10%
• Surface 10%
• Byproducts 5%
• Actin 5%
• Decline 5%
• Nutrient 5%
• Pet Foods 5%
• Weight 5%
• Extraction 5%
• Oil 5%
• Hamburger 5%
• Liquid Chromatography-Mass Spectrometry 5%
• Analytical Method 5%
• Vitellogenin 5%
• Liquid Chromatography 5%
• Tryptophan 5%
• Phenylalanine 5%
• Tyrosine 5%
• Sausage 5%

Pharmacology, Toxicology and Pharmaceutical Science

• Protein 100%
• Scallop 100%
• Mizuhopecten Yessoensis 100%
• Precipitation (Biochemistry) 27%
• Soybean Protein 11%
• Pet Animal 5%
• Hydrophobicity 5%
• Deterioration 5%
• Oil 5%
• Thiol Derivative 5%
• Alkali 5%
• Emulsifying Agent 5%
• Matrix Protein 5%
• Vitellogenin 5%
• Actin 5%
• Tyrosine 5%
• Phenylalanine 5%
• Tryptophan 5%

Food Science

• Protein Isolates 100%
• Soybean Protein Isolate 16%
• Nutrient 8%
• Oil 8%
• Tyrosine 8%
• Hamburger 8%
• Circular Dichroism 8%
• Tandem Mass Spectrometry 8%
• Tryptophan 8%
• Phenylalanine 8%
• Liquid Chromatography Mass Spectrometry 8%
• Sausage 8%
• Food 8%
• Protein Content 8%
• Emulsifier 8%