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Functional Properties of Protein Fractions of Channel Catfish ( Ictalurus punctatus ) and Their Effects in an Emulsion System
Author(s) -
Yin Huaixia,
Wan Yuting,
Pu Jianing,
Bechtel Peter J.,
Sathivel Subramaniam
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02057.x
Subject(s) - emulsion , chemistry , chromatography , catfish , rheology , solubility , shear thinning , materials science , biochemistry , composite material , organic chemistry , fish <actinopterygii> , fishery , biology
This study demonstrated the feasibility of producing soluble protein (CFSP) and insoluble protein (CFISP) fractions from catfish muscle protein. CFSP and CFISP contained 60.6% and 73.8% protein and 8.6% and 20.3% fat, respectively. Both CFSP and CFISP contained essential amino acids. Differences were observed between physicochemical properties of the 2 protein fractions, including nitrogen solubility, emulsion stability, and fat adsorption capacity. The flow and viscoelastic properties of the emulsions prepared with CFSP and CFISP were investigated using a rheometer. The power law model and the Casson model were used to determine the flow behavior index ( n ), consistency index ( K ), and yield stress. Emulsion containing CFSP (ECFSP) had a higher K value than emulsion containing CFISP (ECFISP). Both ECFSP and ECFISP emulsions exhibited pseudoplastic behavior and viscoelastic characteristics. The G ′ (an elastic or storage modulus) and G ″ (a viscous or loss modulus) values for ECFSP were higher than ECFISP. Catfish muscle tissue can be easily separated into soluble and insoluble protein powders that have desirable functional properties.