Properties of Protein Powders from Arrowtooth Flounder (Atheresthes stomias) and Herring (Clupea harengus) Byproducts

详细信息    查看全文

• 作者：Subramaniam Sathivel ; Peter J. Bechtel ; Jerry Babbitt ; Witoon Prinyawiwatkul ; Ioan I. Negulescu ; and Kermit D. Reppond
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：August 11, 2004
• 年：2004
• 卷：52
• 期：16
• 页码：5040 - 5046
• 全文大小：106K
• 年卷期：v.52,no.16(August 11, 2004)
• ISSN：1520-5118

文摘

Functional, nutritional, and thermal properties of freeze-dried protein powders (FPP) from whole herring(WHP), herring body (HBP), herring head (HHP), herring gonad (HGP), and arrowtooth flounder fillets(AFP) were evaluated. The FPP samples have desirable nutritional and functional properties andcontained 63-81.4% protein. All FPP samples had desirable essential amino acid profiles and mineralcontents. The emulsifying and fat adsorption capacities of all FPP samples were higher than thoseof soy protein concentrate. The emulsifying stability of WHP was lower than that of egg albumin butgreater than that of soy protein concentrate. Thermal stability of the FPP samples is in the followingorder: HGP > HBP > WHP > HHP > AFP.Keywords: Arrowtooth flounder; fish byproducts; fish protein powders; functional properties; herring;thermal analysis