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Alpha-helicity of protein isolates made at pH 11 was 21.5% lower than that extracted at pH 8.5. Storage modulus (G' of protein gel decreased with increasing extraction pH (pH 9) of the corresponding protein isolate. MTGase treatment exhibited significant effects on denaturation temperature and enthalpy of protein gels. Excessive MTGase (2 U g ) could weaken the gel structure. Protein isolates can be extracted from catfish by-products and made into protein gels, which are a value-added product. © 2021 Society of Chemical Industry
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