|
KMID : 0380619830150030252
|
|
Korean Journal of Food Science and Technology
1983 Volume.15 No. 3 p.252 ~ p.261
|
|
|
Studies on the Preparation and Utilization of Filefish Protein Concentrate(FPC)
|
|
|
|
|
Abstract
|
|
|
|
Isopropyl alcohol extracted filefish protein concentrate (FPC) and NaOH hydrolyzed filefish protein isolate (FPI) were used for the investigation on the effect of processing conditions on the molecular distribution and functional properties. The molecular distribution of FPC on polyacrylamide gel showed a resemblance to that of fish muscle, but that of alkaline hydrolyzed FPI showed the severe degradation of protein. The content of several amino acids in FPI were lower than those of FPC. The pepsin digestibility of the FPC dried at high temperature was relatively high. FPC didn´t exhibit a significant difference in nitrogen solubility at the pH range of 3.0 - 9.0, while FPI showed a wide difference with the pH change. FPI was more suspensible and rehydrated in water than FPC. Although the aeration capacity of FPI was very low, foam viscosity was higher than that of FPC. In contrast with aeration capacity, FPI presented higher emulsion capacity and lower emulsion viscosity than FPC. The size of fat globule in the emulsion of FPC was larger than that of FPI. In general, most functional properties decreased with the increment in drying temperature, except water holding capacity.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|