Functional properties of pH-shifted protein isolates from bigeye snapper (Priacanthus tayenus) head by-product |
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Authors: | Worawan Panpipat Manat Chaijan |
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Affiliation: | Functional Food Research Unit, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Thailand |
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Abstract: | The functional properties of pH-shifted protein isolates from bigeye snapper head were evaluated. Alkaline isolate showed a superior salt-solubility and gel forming ability to acid counterpart as indicated by a regular gel structure (i.e., imaged by scanning electron microscope) with higher gel strength and lower expressible drip (p < 0.05). Acid isolate exhibited higher surface hydrophobicity (p < 0.05) and thereby improved interfacial properties. Emulsifying activity index of acid isolate was lower than commercial whey protein and egg-white (p < 0.05) but its emulsion stability was better (p < 0.05). Both protein isolates had lower foamability than commercial proteins but their foam stability was not different (p > 0.05). |
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Keywords: | Bigeye snapper Head By-product pH-shift processing Protein isolate Functional properties |
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