کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6403042 | 1330892 | 2013 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: The effect of organic acids on gelation characteristics of protein gels made from silver carp (Hypophthalmichthys molitrix) protein recovered by isoelectric solubilization and precipitation The effect of organic acids on gelation characteristics of protein gels made from silver carp (Hypophthalmichthys molitrix) protein recovered by isoelectric solubilization and precipitation](/preview/png/6403042.png)
Isoelectric solubilization and precipitation (ISP), a protein recovery process, was applied to ground, headed and gutted silver carp (Hypophthalmichthys molitrix) at both acidic and basic solubilization pH values using either glacial acetic acid (AA) or a combination of formic and lactic acid (F&L). Functional and textural properties of protein pastes and cooked gels made from recovered protein with standard additives were examined. Thermal denaturation and viscoelasticity of protein pastes were measured; pastes presented with endothermic reactions typical of non-denatured protein. Protein solubilized using AA and F&L resulted in endothermic properties similar to Alaska Pollock surimi. ISP-recovered protein presented with rheological characteristics typical of myofibrillar proteins from other marine protein sources. Viscoelastic properties of proteins solubilized at basic conditions using F&L had a high elastic modulus (Gâ²), which is an indication of good gelation and gel quality. Shear stress on cooked gels was highest (p < 0.05) in gels made from protein solubilized at pH 11.5 using AA. Protein recovered by ISP processing retained their functionality and gels made from the protein were similar to surimi; therefore, potential exists for its use as a high quality protein source.
⺠Protein gels were made from protein recovered by isoelectric solubilization and precipitation (ISP). ⺠Thermal denaturation, viscoelasticity and texture of recovered protein were similar to surimi. ⺠Protein recovered by ISP was not denatured and retained functionality. ⺠The potential exists for its use as a high quality protein source.
Journal: LWT - Food Science and Technology - Volume 53, Issue 1, September 2013, Pages 37-43