Kapak Resmi

Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages

The physico-chemical and functional properties of mungbean protein concentrate prepared by (i) calcium sulphate precipitation (MBC-Ca) and (ii) isoelectric point precipitation (MBG-pI) containing 21.6 and 67.3% protein respectively, were compared. The solubility of the concentrates was positively...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Asıl Yazarlar: Mohamed, Suhaila, Bakar, Jamilah, Abd. Hamid, Norhashimah
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: Universiti Putra Malaysia Press 1996
Online Erişim:http://psasir.upm.edu.my/id/eprint/3556/1/Differences_in_Functional_Properties_of_Mungbean_Protein_Concentrate_and.pdf
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
id oai:psasir.upm.edu.my:3556
record_format eprints
spelling oai:psasir.upm.edu.my:3556 http://psasir.upm.edu.my/id/eprint/3556/ Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages Mohamed, Suhaila Bakar, Jamilah Abd. Hamid, Norhashimah The physico-chemical and functional properties of mungbean protein concentrate prepared by (i) calcium sulphate precipitation (MBC-Ca) and (ii) isoelectric point precipitation (MBG-pI) containing 21.6 and 67.3% protein respectively, were compared. The solubility of the concentrates was positively correlated with pH within the range of 4-7. The foaming ability was closely correlated with percentage ofsoluble N (r2 = 0.98) and pH (r2 = 0.88) while the foam stability was correlated with the hydrophilicity (l = 0.98) of the concentrates. All concentrates were able to reduce the weight loss, shrinkage and increase the firmness of cooked fish sausages. The weight loss and shrinkage were negatively correlated with the soluble protein, pH and foaming ability of the concentrates. The functional properties of the concentrates, when added at a level of 1-2%, influenced the texture of the fish sausages. In organoleptic evaluations, fish sausages incorporating the plant proteins scored higher for overall acceptability, even though there was no significant difference in flavour or texture and a decrease in juiciness of the product compared to the control. Universiti Putra Malaysia Press 1996 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/3556/1/Differences_in_Functional_Properties_of_Mungbean_Protein_Concentrate_and.pdf Mohamed, Suhaila and Bakar, Jamilah and Abd. Hamid, Norhashimah (1996) Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages. Pertanika Journal of Tropical Agricultural Science, 19 (1). pp. 69-75. ISSN 0126-6128 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2019%20(1)%20Apr.%201996/JTAS%20Vol.19%20(1)%201996%20(Pg%2069-75).pdf
institution UPM IR
collection UPM IR
language English
description The physico-chemical and functional properties of mungbean protein concentrate prepared by (i) calcium sulphate precipitation (MBC-Ca) and (ii) isoelectric point precipitation (MBG-pI) containing 21.6 and 67.3% protein respectively, were compared. The solubility of the concentrates was positively correlated with pH within the range of 4-7. The foaming ability was closely correlated with percentage ofsoluble N (r2 = 0.98) and pH (r2 = 0.88) while the foam stability was correlated with the hydrophilicity (l = 0.98) of the concentrates. All concentrates were able to reduce the weight loss, shrinkage and increase the firmness of cooked fish sausages. The weight loss and shrinkage were negatively correlated with the soluble protein, pH and foaming ability of the concentrates. The functional properties of the concentrates, when added at a level of 1-2%, influenced the texture of the fish sausages. In organoleptic evaluations, fish sausages incorporating the plant proteins scored higher for overall acceptability, even though there was no significant difference in flavour or texture and a decrease in juiciness of the product compared to the control.
format Article
author Mohamed, Suhaila
Bakar, Jamilah
Abd. Hamid, Norhashimah
spellingShingle Mohamed, Suhaila
Bakar, Jamilah
Abd. Hamid, Norhashimah
Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages
author_facet Mohamed, Suhaila
Bakar, Jamilah
Abd. Hamid, Norhashimah
author_sort Mohamed, Suhaila
title Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages
title_short Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages
title_full Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages
title_fullStr Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages
title_full_unstemmed Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages
title_sort differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages
publisher Universiti Putra Malaysia Press
publishDate 1996
url http://psasir.upm.edu.my/id/eprint/3556/1/Differences_in_Functional_Properties_of_Mungbean_Protein_Concentrate_and.pdf
_version_ 1782717168462331904
score 12.933938

Benzer Materyaller