Functional, nutritional, and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise
Document Type
Article
Publication Date
1-1-2005
Abstract
Arrowtooth flounder soluble protein powder (AFSP) and arrowtooth flounder insoluble protein powder (AFISP) were evaluated for their functional, nutritional, and rheological properties. AFSP and AFISP contained 80% and 79% protein and 5.9% and 14.9% fat, respectively. Yield of AFSP (8.6%) was less than AFISP (13.1%). AFSP and AFISP had desirable essential amino acid and mineral contents. Emulsion stability of AFSP was greater than AFISP. Fat and water absorptions (mL/g protein) were 5.2 and 1.8 for AFSP, respectively, and 3.3 and 4.2 for AFISP. Mayonnaises made from AFSP had greater emulsion stability than mayonnaise made from AFISP. Mayonnaises from both AFSP and AFISP possessed pseudoplastic and viscoelastic characteristics. © 2005 Institute of Food Technologists.
Publication Source (Journal or Book title)
Journal of Food Science
Recommended Citation
Sathivel, S., Bechtel, P., Babbitt, J., Prinyawiwatkul, W., & Patterson, M. (2005). Functional, nutritional, and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise. Journal of Food Science, 70 (2) https://doi.org/10.1111/j.1365-2621.2005.tb07091.x