A comparison of physical and rheologic properties of arrowtooth flounder protein made using three different extracting processes

Document Type

Article

Publication Date

10-1-2008

Abstract

Soluble and insoluble fish protein powders were made from arrowtooth flounder (AF) fillets using three methods, which were heating and fractionation, enzymatic hydrolysis and alkali protein extraction. The AF powders were compared, and physical, chemical and rheologic properties were evaluated. The alkali protein extraction soluble (AES) (89.6%) and enzymatic hydrolysis soluble (EHS) (84.8%) powders had higher protein contents than other protein powders (72.6-77.8%). Both heating and fractionation soluble (HFS) and heating and fractionation insoluble powders were whiter than the other protein powders. HFS and EHS had the highest nitrogen solubility values, and EHS had the highest emulsion stability values. Sodium dodecyl sulfate electrophoresis indicated AES and alkali protein extraction insoluble protein powders had more high molecular weight protein bands, while EHS, enzymatic hydrolysis insoluble and HFS protein powders were substantially hydrolyzed and had an abundance of low molecular weight peptides. The flow and viscoelastic properties of the emulsions prepared with soluble AF were investigated using a parallel plate rheometer. The power law model was used to determine the flow behavior index (n) and consistency index (K). The emulsion containing AES had the highest K value (85.3 Pa·s) and the lowest value was for EHS (27.3 Pa·s). Soluble arrowtooth powders exhibited pseudoplastic behavior and viscoelastic characteristics. © 2008, Wiley Periodicals, Inc.

Publication Source (Journal or Book title)

Journal of Food Biochemistry

First Page

557

Last Page

575

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