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Structure and functional properties bream sarcoplasmic of modified threadfin protein

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Krasaechol, N, Sanguandeekul, R, Duangmal, K and Owusu-Apenten, Richard (2008) Structure and functional properties bream sarcoplasmic of modified threadfin protein. FOOD CHEMISTRY , 107 (1). pp. 1-10. [Journal article]

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URL: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4NJ7WFJ-3&_user=126978&_coverDate=03%2F01%2F2008&_rdoc=1&_fmt=high&_orig=search&_sort=d&_docanchor=&view=c&_acct=C000010438&_version=1&_urlVersion=0&_userid=126978&md5=c2067a737d666261c548c1ae

DOI: 10.1016/j.foodchem.2007.03.075

Abstract

Surimi wash-water contains up to 30% of protein from fish muscle that is currently underutilized. This paper describes the effect of acetylation, succinylation, trypsin hydrolysis or pre-heating at 55 degrees C on the emulsification and foaming properties of a threadfin bream sarcoplasmic protein (TBSP) model for wash-water protein. Multiple regression analysis showed that emulsification and foaming characteristics were differentially affected by TBSP surface hydrophobicity (S-o), solubility in water (S-w) and free amino group (fNH(2)) concentration. Emulsification activity index (EAI) for TBSP was most enhanced by succinylation, whereas the foaming capacity (FC) was more effectively extended by trypsin hydrolysis. Structure-function relationships for emulsification were different from those associated with foaming or for ensuring the stability of these food dispersions. This study suggests that surimi wash-water protein functionality can be improved by protein modification. Further strategies may be needed to stabilize fish protein stabilized emulsions and foams

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
ID Code:14687
Deposited By:Dr Richard Owusu-Apenten
Deposited On:03 Aug 2010 09:00
Last Modified:28 Jan 2014 14:46

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