牙鲆（Atheresthes stomias）和鲱鱼（Clupea harengus）副产物制成的蛋白粉的特性。

Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts.

作者信息

Sathivel Subramaniam, Bechtel Peter J, Babbitt Jerry, Prinyawiwatkul Witoon, Negulescu Ioan I, Reppond Kermit D

机构信息

Fishery Industrial Technology Center, School of Fisheries and Ocean Sciences, University of Alaska--Fairbanks, 118 Trident Way, Kodiak, Alaska 99615, USA.

出版信息

J Agric Food Chem. 2004 Aug 11;52(16):5040-6. doi: 10.1021/jf0351422.

DOI:10.1021/jf0351422

PMID:15291472

Abstract

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 and contained 63-81.4% protein. All FPP samples had desirable essential amino acid profiles and mineral contents. The emulsifying and fat adsorption capacities of all FPP samples were higher than those of soy protein concentrate. The emulsifying stability of WHP was lower than that of egg albumin but greater than that of soy protein concentrate. Thermal stability of the FPP samples is in the following order: HGP > HBP > WHP > HHP > AFP.

摘要

对来自整条鲱鱼（WHP）、鲱鱼身体（HBP）、鲱鱼头（HHP）、鲱鱼性腺（HGP）和箭齿鲽鱼片（AFP）的冷冻干燥蛋白粉（FPP）的功能、营养和热性质进行了评估。FPP样品具有理想的营养和功能特性，蛋白质含量为63 - 81.4%。所有FPP样品都具有理想的必需氨基酸谱和矿物质含量。所有FPP样品的乳化和脂肪吸附能力均高于大豆浓缩蛋白。WHP的乳化稳定性低于蛋清蛋白，但高于大豆浓缩蛋白。FPP样品的热稳定性顺序如下：HGP > HBP > WHP > HHP > AFP。