Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp
Joint Authors
Niu, Jianzhen
Zhao, Binfan
Guo, Xiujin
Yin, Tao
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-08-04
Country of Publication
Egypt
No. of Pages
8
Abstract EN
Fish protein powders were produced from silver carp myofibrillar proteins using vacuum freeze-drying and vacuum spray-drying.
Biochemical properties and functionalities of freeze-dried and spray-dried powders were determined.
The myofibrillar proteins were partially denatured under both the drying methods which were evidenced by the increase of free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence while the decrease of the Ca2+-ATPase activity and percentage of the α-helical structure.
With respect to vacuum freeze-drying, the proteins were denatured to a higher degree by vacuum spray-drying.
The spray-dried fish protein powder showed a higher water retention capacity and emulsifying stability index, but the same solubility and emulsifying activity index.
The micrographs indicate that vacuum freeze-dried powder formed a spongy structure, while the powder under vacuum spray-drying mostly appeared spherical in shape with hollow inside.
Thus, the two drying methods can be used to manufacture fish protein powders with varied molecular structures and functionalities.
American Psychological Association (APA)
Niu, Jianzhen& Zhao, Binfan& Guo, Xiujin& Yin, Tao. 2019. Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174587
Modern Language Association (MLA)
Niu, Jianzhen…[et al.]. Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp. Journal of Food Quality No. 2019 (2019), pp.1-8.
https://search.emarefa.net/detail/BIM-1174587
American Medical Association (AMA)
Niu, Jianzhen& Zhao, Binfan& Guo, Xiujin& Yin, Tao. Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174587
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174587