Physical and nutritional properties of catfish roe spray dried protein powder and its application in an emulsion system

Soluble spray dried protein powder (CRP) was made from catfish roe and its physical and nutritional properties were evaluated. An emulsion system (CRPE) was developed using CRP and rheological properties compared with two commercial mayonnaises (RME and RVE). CRP contained 67% protein, 4.5% moisture, 10% ash, and 18.3% fat. CRP had a high content of essential amino acids and desirable mineral contents. Nitrogen solubility, emulsion stability, and fat adsorption values for CRP were 64%, 85.1%, and 5.7 mL/g protein, respectively. CRP protein powder had several of proteins with molecular weights between 40 and 100kDA. Particle size of CRP ranged from 1.9 to 88 μm. The flow behavior index value for CRPE (0.14) was lower (P < 0.05) than RME (0.22) and RVE (0.21). CRPE (1.8) and RVE (2.1) had lower (P < 0.05) viscosity than RME (2.8). Viscoelastic characteristic of the CRP emulsion was greater than the RVE emulsion.