PROTEIN SOLUBILITY AND EMULSIFYING CAPACITY IN FROZEN STORED FISH MINCE

被引：21
|
作者：
SRIKAR, LN
REDDY, GVS
机构：
[1] Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 55卷 / 03期
关键词：
FUNCTIONAL PROPERTY; EMULSIFYING CAPACITY; PROTEIN SOLUBILITY; NEMIPTERUS-JAPONICUS; FROZEN STORAGE;
D O I：
10.1002/jsfa.2740550312
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Effect of initial freshness on the relationship between emulsifying capacity and protein solubility of frozen stored fish mince was investigated. The emulsifying capacity of proteins was significantly (P < 0.05) affected by the initial freshness. A positive correlation (P < 0.05) between protein solubility and the ability of the soluble proteins to emulsify and stabilise an emulsion was observed. Correlation between salt-soluble proteins and emulsifying capacity revealed that myofibrillar proteins (P < 0.05) are the main proteins that decide the emulsion properties.
引用
收藏
页码：447 / 453
页数：7
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