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Production, characterization and application of protein isolates from shark. Part 3. Characterization of protein isolates

✍ Scribed by Méndez, A. ;Schultz, M. ;Muschiolik, G. ;Proll, J. ;Schmandke, H.

Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
488 KB
Volume
26
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

The functional and nutritional characterization of two isolates elaborated through cleaning‐extraction processes, as well as that of a third isolate obtained by means of a chemical modification (alkaline heat treatment) from one of the former, was carried out. The first two isolates exhibit in general similar properties, are nutritionally comparable with casein and show a fairly high water absorption, having a potentially great value for instance in bakery and meat products and pastes. The modified isolate is essentially different from the isolate used as raw material in many of the characterized parameters, having a high nitrogen solubility index (NSI) by pH 3.5 and 7.0 and thus offering its possible use in such food systems as soft drinks where a high solubility is desired.

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