Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional washing method and solubilization by acid and alkali processes were investigated during 5 months of storage at -18 °C. Results showed that surimi produced with acid and alkaline solubilization is significantly higher yield than the conventional surimi. Protein solubilization by using acid and alkali...

Enhanced surfactant association by solutes drives cooperative solubilization according to the universal statistical thermodynamic theory.

ity. The amino acid composition will provide a fi rst indication: before choosing a solvent, the sequence should be studied and the number of acidic, basic and neutral residues should be determined. The side-chain functionalities of acidic and basic amino acids will be charged at physiological pH. The nature of the Nand the C-terminal functionality has to be taken into consideration. The neutra...