Functional properties of Rohu (Labeo rohita) proteins during iced storage

Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp

“…The average and standard deviation were calculated. Data were then analyzed using analysis of variance (ANOVA) procedure by means of the statistical software of SPSS 16 …”

“…As it is shown in Tables 4, 5 and 6, the solubility, foaming and emulsifying capacity of the proteins increased by adjusting and readjusting of pH in FPIs compared to surimi and minced fish. The protein solubility is an important parameter influencing the other functionality of protein such as foaming, emulsifying and gel properties [6,14,16]. Migration and adsorption of fish proteins into the water-oil interface was enhanced with increasing solubility of FPI, at extreme pH (Table 7).…”

Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds

“…Hydrophobicity of protein has been shown to be closely related to its functional properties, especially solubility and emulsifying and foaming properties (Meng & Ma, 2002); surface hydrophobicity (S 0 ) of Ginkgo seed protein was negatively related to NSI (r = -0.894), FC (r = -0.990), EA (r = -0.999) and ES (r = -0.838), which might be due to the decrease of solubility; S 0 was positively related to OAC (r = 0.777); there are probably many lipophilic amino acids distributed in the surface of proteins with high S 0 , so the protein could absorb more oil. Free SH, total SH and SS contents were all positively related to FC and EA s (P < 0.05); the emulsion activity index of Rohu (Labeo rohita) proteins was also positively related to total SH (Mohan, Ramachandran, & Sankar, 2006); total SH and SS bonds in a protein possess high reactivity (Friedman, 1994), which have great effects on its functional properties.…”

Physicochemical characteristics of muscle proteins from barracuda (Sphyraena jello) of different weight groups

“…Viscosity of salt soluble and water-soluble proteins at different concentrations (2.5, 5.0 and 10 mg/ml) was determined with a (Model DV III Ultra, Brookfield, USA) viscometer at shear rate 200 s À1 as described in our earlier work (Mohan, Ramachandran, & Sankar, 2006).…”

“…A known volume of protein at different concentrations was mixed in a mixer grinder for 1 min at 8000 rpm. Foamability and foam volume stability (FVS) was calculated as described earlier (Mohan et al, 2006).…”