Emulsifying properties of an ultrafiltered protein from minced fish wash water

被引：16

作者：

Huidobro, A ^{[1
]}

Montero, P ^{[1
]}

Borderias, AJ ^{[1
]}

机构：

[1] CSIC, Inst Frio, Madrid, Spain

来源：

FOOD CHEMISTRY | 1998年 / 61卷 / 03期

关键词：

D O I：

10.1016/S0308-8146(97)00064-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Centrifugation and ultrafiltration were used to concentrate soluble proteins in the water used to wash minced muscle of sardine caught at two different times of year. The proteins thus extracted were largely of less than 67 kDa molecular weight. Part of the resulting concentrate was frozen-stored and part freeze-dried. Irrespective of the season of capture, samples exhibited high emulsifying capacity and emulsion stability, values being higher in freeze-dried samples. Both properties were virtually unaffected by solutions, with NaCl concentrations ranging from 0 to 3%. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：339 / 343

页数：5

共 21 条

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