Physicochemical, morphological and functional properties of protein isolates obtained from four fish species.

ABSTRACT: In this study, we investigated the physicochemical, morphological and functional characteristics of fish protein isolates (FPIs) prepared from four fish species through alkali solubilization and isoelectric precipitation. Significant differences were observed in the protein content, physicochemical, morphological and functional characteristics among FPIs. Morphology and particle size analysis revealed a significant difference in the shape and size of FPIs. Lipid oxidation of FPIs varied between 0.206 and 0.305 mg MDA/kg. Furthermore, all FPIs exhibited two broad diffraction peaks at ~ 8.6° and 19.3°, revealing their amorphous nature. A significant difference was observed in the thermal properties of selected samples, including T₀, T_P, T_C, and ΔH values. T

SUBMITTER: Kumarakuru K 

PROVIDER: S-EPMC6233446 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature