期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 25, 期 6, 页码 1569-1575出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-016-0242-0
关键词
roe concentrate; yellowfin tuna; protein functionality; cook-dried process
资金
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Education [NRF-2014R1A1A4A01008620]
Three kinds of roe protein concentrates (RPCs: boil-dried concentrate, BDC; steam-dried concentrate, SDC; freeze-dried concentrate, FDC) were prepared from yellowfin tuna to produce value added products for food applications. The buffer capacities of the RPCs were higher under alkaline than under acidic conditions. The water holding capacities of the RPCs were in range 4.5-4.7 g/g protein at pH 6.0. The protein solubility of the FDC (14.2%) was higher than those of the BDC (5.4%) and SDC (5.5%) at pH 6.0. The foaming capacity of the FDC (156.8%) was higher than those of the BDC (109.7%) and SDC (109.4%); the FDC foam was stable for 60 min. The oil-in-water emulsifying activity index of the FDC (12.2 m(2)/g protein) exceeded those of the BDC and SDC (2.2 m(2)/g protein). Protein concentrates from yellowfin tuna roe may be useful as a potential protein source and as a high-value food ingredient.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据