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. 2016 Apr 29;41(1):e12847. doi: 10.1111/jfpp.12847

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© 2016 The Authors. Journal of Food Processing and Preservation published by Wiley Periodicals, Inc.

This is an open access article under the terms of the Creative Commons Attribution‐NonCommercial‐NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made.

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Recovery Yields and Patterns of Protein

(A). Protein recovery yields at different pHs during isoelectric solubilization/ precipitation. (B). Patterns of fresh muscle and protein isolates. (a), fresh muscle; (b), ACPI (acid‐aided protein isolates obtained by solubilization at pH 2.5 and precipitation at pH 5.5); (c), ALPI (alkali‐aided protein isolates obtained by solubilization at pH 12.5 and precipitation at pH 5.5).