scholarly journals Production of Fish Protein Concentrate (FPC) from Palgasius Catfish and study on the effect of sodium chloride, sodium tripolyphosphate, sucrose and sorbitol to the protein solubility and water holding capacity of FPC

2017 ◽  
Vol 1 (T1) ◽  
pp. 86-95
Author(s):  
Son Khanh Trinh ◽  
Linh Thuy Nguyen ◽  
Thien Trung Le ◽  
Han Thi Ngoc Le
Keyword(s):  
Sodium Chloride ◽  
Nutritional Value ◽  
Sodium Tripolyphosphate ◽  
Protein Solubility ◽  
Essential Amino Acids ◽  
Water Holding Capacity ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Molecular Weights ◽  
Water Holding

Fish Protein Concentrate (FPC) was produced from Pangasius Catfish fillet using isopropanol and ethanol at pHI=5.5. FPC had molecular weights of <11 and 35 kDa. Based on FAO standard, FPC powder was type A. FPC had protein, lipid, ash and moisture contents of 91.8, 0.12, 0.69 and 3.12 % respectively. Contents of essential and conditionally essential amino acids were 38.28 and 36.51 %, respectively, were higher than those of the FAO/WHO standard. This indicated that FPC from Pangasius Catfish had highly nutritional value. The results showed that the protein solubility of KPC was depend on the concentration and seasonings/additive type following the ascending order: sodium chloride (NaCl)< sucrose<sorbitol<sodium tripolyphosphate (STTP). Besides, NaCl, sucrose and sorbitol mostly did not affect to water holding capacity of FPC whilst STPP increased this property. Chilling and freezing storage caused changes of water holding capacity and protein solubility. However, these changes were not so much.

scholarly journals Extraction, Characterization and Utilization of Fish Protein Concentrate

10.4194/afs47 ◽  
2021 ◽  
Vol 1 (2) ◽  
Author(s):  
Mahesh C. Phadtare ◽  
Rahul C. Ranveer ◽  
Nikheel B. Rathod ◽  
Shrikant T. Sharangdhar ◽  
Shrikant B. Swami ◽  
...  
Keyword(s):  
Isopropyl Alcohol ◽  
Protein Solubility ◽  
Value Added ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Fishy Odor ◽  
Novel Foods ◽  
Fish Meat ◽  
Emulsification Capacity ◽  
Water Holding

Progress in investigation for extraction of fish protein concentrate (FPC) by different solvents (acetone, isopropyl alcohol and hexane: ethanol azeotropic mixture as Canadian, British and Indian method) of pink perch (Nemipterus spp.) analyzed for their functional properties and further utilized in developing value added product. FPC extracted by isopropyl alcohol was superior with significantly (P<0.05) highest protein, lowest moisture and fat content. Significantly (P<0.05) superior viscosity (118.37 cP), Protein solubility (84.40%), Emulsification capacity (68.53%), Emulsification stability (60.92%), Foaming capacity (140.01%), Foaming stability (121.70%) and Water holding capacity (25.35 mL/g) for isopropyl alcohol compared with other solvents. Due to typical fishy odor fish meat replaced with FPC (0, 5, 10, 15 and 20 %) in fish finger formulation with FPC incorporation at 10% levels were most acceptable. Strong linearity (R2) for changes biochemical values (R2>0.96) and microbiological values (R2=0.9705) were found. Sensory evaluation had a negative correlation (R2>0.814) during storage suggesting shelf life of 11 days. Suggesting utilization of low value fishes for extraction of high quality proteins and their application for development of novel foods.

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

scholarly journals Properties of Amaranth Flour With Functional Oat Products

2014 ◽  
Vol 3 (6) ◽  
pp. 1 ◽  
Author(s):  
George E. Inglett ◽  
Diejun Chen ◽  
Sean Liu
Keyword(s):  
Nutritional Value ◽  
Essential Amino Acids ◽  
Blood Cholesterol ◽  
Gel Properties ◽  
Oat Bran ◽  
Food Applications ◽  
Colloidal Gel ◽  
Amaranth Flour ◽  
Water Holding ◽  
Initial Peak

<p>Amaranth flour (<em>Salvia hispanica</em> L.), gluten free and rich in essential amino acids, was composited with oat functional products containing ?-glucan known for lowering blood cholesterol and preventing heart disease. The objective of this research was to study the pasting and rheological properties of amaranth flour interacted with functional oat products using Rapid Visco Analyzer followed by an advanced rheometer. The initial peak viscosities of amaranth-Nutrim (oat bran hydrocolloids) and amaranth-OBC (oat bran concentrate) composites were increased with higher Nutrim and OBC contents. The final pasting viscosities of amaranth-OBC composites were increased significantly with higher OBC contents while amaranth-Nutrim composites showed colloidal gel properties similar to Nutrim. On other hand, amaranth interacted with oat bran concentrate displayed the highest rheological solid properties as elastic gels. Shear thinning properties were observed for all the interactions between amaranth flour and functional oat products. The improved water holding capacities were found for interacted compositions with Nutrim and oat bran concentrate compared to amaranth flour. These amaranth flour and oat products compositions demonstrated improved nutritional value and texture qualities for functional food applications.</p>

Effects of Extraction Time on the Functional Properties of Silver Catfish (Pangasius sutchi) Skin Gelatin

2013 ◽  
Vol 10 (1) ◽  
pp. 65
Author(s):  
Normah Ismail ◽  
Najihah Shukor ◽  
Zainal Samicho
Keyword(s):  
Sodium Chloride ◽  
Functional Properties ◽  
Acetic Acid Solution ◽  
Water Holding Capacity ◽  
Extraction Time ◽  
Foaming Properties ◽  
Silver Catfish ◽  
Emulsifying Capacity ◽  
Water Holding ◽  
Pangasius Sutchi

Silver catfish (Pangasius sutchi) skin gelatin was extracted to determine the effects of extraction time on the functional properties of the gelatin in terms of solubility, protein solubility as a function of pH and sodium chloride concentration, emulsifying capacity and stability, water holding capacity, fat binding capacities and foaming properties. Silver catfish skins were washed in sodium chloride (NaCl) solution prior to pre-treatment in sodium hydroxide (NaOH) and acetic acid solution. Gelatin was extracted at 50ºC for 6, 8, 10 and 12 hours extraction time followed by freeze drying. The extraction of silver catfish skin gelatin at 50 ºC for 12 hours was more effective than extraction at 6, 8 and 10 hours where the gelatin was characterized by higher emulsifying capacity (52.63%), emulsifying stability (47.83%), water holding capacity (31.78 mL/g), fat binding capacities (54.76%), foaming capacity (41.47 mL) and foaming stability (56.42%) than gelatins extracted at other extraction time. The longer the extraction time, the better the functional properties of the gelatin. Based on its good functional properties, silver catfish skin gelatin may be useful in various food applications such as soups, sauces and gravies.

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