Structure and Functional Properties Bream Sarcoplasmic of Modified Threadfin Protein

N Krasaechol, R Sanguandeekul, K Duangmal, Richard Owusu-Apenten

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Surimi wash-water contains up to 30% of protein from fish muscle that is currently underutilized. This paper describes the effect of acetylation, succinylation, trypsin hydrolysis or pre-heating at 55 degrees C on the emulsification and foaming properties of a threadfin bream sarcoplasmic protein (TBSP) model for wash-water protein. Multiple regression analysis showed that emulsification and foaming characteristics were differentially affected by TBSP surface hydrophobicity (S-o), solubility in water (S-w) and free amino group (fNH(2)) concentration. Emulsification activity index (EAI) for TBSP was most enhanced by succinylation, whereas the foaming capacity (FC) was more effectively extended by trypsin hydrolysis. Structure-function relationships for emulsification were different from those associated with foaming or for ensuring the stability of these food dispersions. This study suggests that surimi wash-water protein functionality can be improved by protein modification. Further strategies may be needed to stabilize fish protein stabilized emulsions and foams
LanguageEnglish
Pages1-10
JournalFood Chemistry
Volume107
Issue number1
DOIs
Publication statusPublished - 1 Mar 2008

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Fish Proteins
Water
Proteins
Trypsin
Hydrolysis
Muscle Proteins
Acetylation
Emulsions
Hydrophobic and Hydrophilic Interactions
Solubility
Heating
Membrane Proteins
Regression Analysis
Food

Cite this

Krasaechol, N ; Sanguandeekul, R ; Duangmal, K ; Owusu-Apenten, Richard. / Structure and Functional Properties Bream Sarcoplasmic of Modified Threadfin Protein. In: Food Chemistry. 2008 ; Vol. 107, No. 1. pp. 1-10.
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abstract = "Surimi wash-water contains up to 30{\%} of protein from fish muscle that is currently underutilized. This paper describes the effect of acetylation, succinylation, trypsin hydrolysis or pre-heating at 55 degrees C on the emulsification and foaming properties of a threadfin bream sarcoplasmic protein (TBSP) model for wash-water protein. Multiple regression analysis showed that emulsification and foaming characteristics were differentially affected by TBSP surface hydrophobicity (S-o), solubility in water (S-w) and free amino group (fNH(2)) concentration. Emulsification activity index (EAI) for TBSP was most enhanced by succinylation, whereas the foaming capacity (FC) was more effectively extended by trypsin hydrolysis. Structure-function relationships for emulsification were different from those associated with foaming or for ensuring the stability of these food dispersions. This study suggests that surimi wash-water protein functionality can be improved by protein modification. Further strategies may be needed to stabilize fish protein stabilized emulsions and foams",
author = "N Krasaechol and R Sanguandeekul and K Duangmal and Richard Owusu-Apenten",
note = "Reference text: 1. ACHOURI A Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates FOOD RESEARCH INTERNATIONAL 31 : 617 1998 2. ADLERNISSEN J DETERMINATION OF THE DEGREE OF HYDROLYSIS OF FOOD PROTEIN HYDROLYSATES BY TRINITROBENZENESULFONIC ACID JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 27 : 1256 1979 3. ALIZADEHPASDAR N Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 48 : 328 2000 4. ASHIE INA Mechanisms for controlling enzymatic reactions in foods CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 36 : 1 1996 5. BENJAKUL S Characterization of proteinase recovered from Pacific whiting surimi wash water JOURNAL OF FOOD BIOCHEMISTRY 22 : 1 1998 6. BENJAKUL S Recovery of proteinase from Pacific whiting surimi wash water JOURNAL OF FOOD BIOCHEMISTRY 21 : 431 1997 7. CAMPBELL L Modification of functional properties of egg-white proteins NAHRUNG-FOOD 47 : 369 2003 8. DAVIS PJ Protein modification by thermal processing ALLERGY 53 : 102 1998 9. DJAGNY KB Gelatin: A valuable protein for food and pharmaceutical industries: Review CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 41 : 481 2001 10. FARES K Physicochemical interactions between aroma compounds and milk proteins: Effect of water and protein modification JOURNAL OF DAIRY SCIENCE 81 : 82 1998 11. FRANZEN KL FUNCTIONAL PROPERTIES OF SUCCINYLATED AND ACETYLATED LEAF PROTEIN JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 24 : 914 1976 12. GRUENER L Effects of acetylation and succinylation on the physicochemical properties of the canola 12S globulin .1. FOOD CHEMISTRY 60 : 357 1997 13. GRUENER L Effects of acetylation and succinylation on the functional properties of the canola 12S globulin FOOD CHEMISTRY 60 : 513 1997 14. GUAN X Some functional properties of oat bran protein concentrate modified by trypsin FOOD CHEMISTRY 101 : 163 DOI 10.1016/j.foodchem.2006.01.011 2007 15. HABEEB AFS BIOCH BIOPHISICA ACT 29 : 589 1958 16. HAMADA JS DEAMIDATION OF FOOD PROTEINS TO IMPROVE FUNCTIONALITY CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 34 : 283 1994 17. HASKARD CA Hydrophobicity of bovine serum albumin and ovalbumin determined using uncharged (PRODAN) and anionic (ANS(-)) fluorescent probes JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 46 : 2671 1998 18. JAOEN P FISH PROCESSING TECH : 212 1992 19. KATO A HYDROPHOBICITY DETERMINED BY A FLUORESCENCE PROBE METHOD AND ITS CORRELATION WITH SURFACE-PROPERTIES OF PROTEINS BIOCHIMICA ET BIOPHYSICA ACTA 624 : 13 1980 20. KAWAI Y EMULSIFYING ACTIVITY OF HEAT-TREATED SARCOPLASMIC PROTEIN FROM SARDINE FISHERIES SCIENCE 61 : 852 1995 21. KIM JS Characterization of acid-soluble collagen from Pacific whiting surimi processing byproducts JOURNAL OF FOOD SCIENCE 69 : C637 2004 22. KINSELLA JE CRITICAL REV FOOD SC 7 : 219 1976 23. KNOPFE C Acetylation and succinylation of faba bean legumin: Modification of hydrophobicity and conformation NAHRUNG-FOOD 42 : 194 1998 24. KOSTERS HA Chemical processing as a tool to generate ovalbumin variants with changed stability BIOTECHNOLOGY AND BIOENGINEERING 84 : 61 DOI 10.1002/bit.10749 2003 25. KRASAECHOL N IFT ANN M : 2005 26. KRAUSE JP Some physicochemical and interfacial properties of native and acetylated legumin from faba beans (Vicia faba L) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 44 : 429 1996 27. KRISTINSSON HG Fish protein hydrolysates: Production, biochemical, and functional properties CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 40 : 43 2000 28. LAKKIS J COMPARATIVE PERFORMANCE OF CHEMICALLY AND ENZYMATICALLY MODIFIED WHEY PROTEINS FOOD CHEMISTRY 43 : 93 1992 29. LICHAN E HYDROPHOBICITY AND SOLUBILITY OF MEAT PROTEINS AND THEIR RELATIONSHIP TO EMULSIFYING PROPERTIES JOURNAL OF FOOD SCIENCE 49 : 345 1984 30. LIN TM RECOVERED PROTEIN AND RECONDITIONED WATER FROM SURIMI PROCESSING WASTE JOURNAL OF FOOD SCIENCE 60 : 4 1995 31. MARTI C RECOVERY OF PROTEINS FROM FISH-MEAL FACTORY WASTEWATERS PROCESS BIOCHEMISTRY 29 : 39 1994 32. MONTERO P Recovery and functionality of wash water protein from krill processing JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 46 : 3300 1998 33. MORIOKA K Relationship between the myofibrillar protein gel strengthening effect and the composition of sarcoplasmic proteins from Pacific mackerel FISHERIES SCIENCE 63 : 111 1997 34. MORRISSEY MT SURIMI SURIMI SEAFOO : 279 2005 35. MORRISSEY MT SURIMI SURIMI SEAFOO : 1 2000 36. NYMAN R The effect of heat treatment on anilinonaphthalene-8-sulphonate binding to rapeseed albumin (napin) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 74 : 485 1997 37. OLIVER CM Creating proteins with novel functionality via the Maillard reaction: A review CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 46 : 337 DOI 10.1080/10408690590957250 2006 38. OWUSUAPENTEN RK PROTEINS FOOD PROCES : 217 2004 39. PALLANT J SPSS SURVIVAL MANUAL : 2001 40. PANYAM D Enhancing the functionality of food proteins by enzymatic modification TRENDS IN FOOD SCIENCE & TECHNOLOGY 7 : 120 1996 41. PEARCE KN EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 26 : 716 1978 42. PETERSON GL SIMPLIFICATION OF PROTEIN ASSAY METHOD OF LOWRY ET AL - WHICH IS MORE GENERALLY APPLICABLE ANALYTICAL BIOCHEMISTRY 83 : 346 1977 43. PHILLIPS LG STANDARDIZED PROCEDURE FOR MEASURING FOAMING PROPERTIES OF 3 PROTEINS, A COLLABORATIVE STUDY JOURNAL OF FOOD SCIENCE 55 : 1441 1990 44. PHILLIPS LG EFFECTS OF SUCCINYLATION ON BETA-LACTOGLOBULIN FOAMING PROPERTIES JOURNAL OF FOOD SCIENCE 55 : 1735 1990 45. ROLLER S BIOTECHNOLOGY IN THE PRODUCTION AND MODIFICATION OF BIOPOLYMERS FOR FOODS CRITICAL REVIEWS IN BIOTECHNOLOGY 12 : 261 1992 46. SATHIVEL S Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 52 : 5040 DOI 10.1021/jf0351422 2004 47. SATHIVEL S Functional, nutritional, and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise JOURNAL OF FOOD SCIENCE 70 : E57 2005 48. SCILINGO AA Amaranth protein isolates modified by hydrolytic and thermal treatments. Relationship between structure and solubility FOOD RESEARCH INTERNATIONAL 35 : 855 2002 49. SIKORSKI ZE MODIFICATION OF TECHNOLOGICAL PROPERTIES OF FISH-PROTEIN CONCENTRATES CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 14 : 201 1981 50. STRYER L J MOL BIOL 13 : 482 1965 51. TORRES JA P 8 INT C ENG FOOD I 2 : 1925 2001 52. VOJDANI F Chemical and enzymatic modification of proteins for improved functionality PROTEIN FUNCTIONALITY IN FOOD SYSTEMS : 261 1994 53. WIBOWO S J AQUAT FOOD PROD T 14 : 55 2005 54. WU WU Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 75 : 845 1998 55. ZAYAS JF FUNCTIONALITY PROTEI : 373 1997",
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Krasaechol, N, Sanguandeekul, R, Duangmal, K & Owusu-Apenten, R 2008, 'Structure and Functional Properties Bream Sarcoplasmic of Modified Threadfin Protein', Food Chemistry, vol. 107, no. 1, pp. 1-10. https://doi.org/10.1016/j.foodchem.2007.03.075

Structure and Functional Properties Bream Sarcoplasmic of Modified Threadfin Protein. / Krasaechol, N; Sanguandeekul, R; Duangmal, K; Owusu-Apenten, Richard.

In: Food Chemistry, Vol. 107, No. 1, 01.03.2008, p. 1-10.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Structure and Functional Properties Bream Sarcoplasmic of Modified Threadfin Protein

AU - Krasaechol, N

AU - Sanguandeekul, R

AU - Duangmal, K

AU - Owusu-Apenten, Richard

N1 - Reference text: 1. ACHOURI A Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates FOOD RESEARCH INTERNATIONAL 31 : 617 1998 2. ADLERNISSEN J DETERMINATION OF THE DEGREE OF HYDROLYSIS OF FOOD PROTEIN HYDROLYSATES BY TRINITROBENZENESULFONIC ACID JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 27 : 1256 1979 3. ALIZADEHPASDAR N Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 48 : 328 2000 4. ASHIE INA Mechanisms for controlling enzymatic reactions in foods CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 36 : 1 1996 5. BENJAKUL S Characterization of proteinase recovered from Pacific whiting surimi wash water JOURNAL OF FOOD BIOCHEMISTRY 22 : 1 1998 6. BENJAKUL S Recovery of proteinase from Pacific whiting surimi wash water JOURNAL OF FOOD BIOCHEMISTRY 21 : 431 1997 7. CAMPBELL L Modification of functional properties of egg-white proteins NAHRUNG-FOOD 47 : 369 2003 8. DAVIS PJ Protein modification by thermal processing ALLERGY 53 : 102 1998 9. DJAGNY KB Gelatin: A valuable protein for food and pharmaceutical industries: Review CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 41 : 481 2001 10. FARES K Physicochemical interactions between aroma compounds and milk proteins: Effect of water and protein modification JOURNAL OF DAIRY SCIENCE 81 : 82 1998 11. FRANZEN KL FUNCTIONAL PROPERTIES OF SUCCINYLATED AND ACETYLATED LEAF PROTEIN JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 24 : 914 1976 12. GRUENER L Effects of acetylation and succinylation on the physicochemical properties of the canola 12S globulin .1. FOOD CHEMISTRY 60 : 357 1997 13. GRUENER L Effects of acetylation and succinylation on the functional properties of the canola 12S globulin FOOD CHEMISTRY 60 : 513 1997 14. GUAN X Some functional properties of oat bran protein concentrate modified by trypsin FOOD CHEMISTRY 101 : 163 DOI 10.1016/j.foodchem.2006.01.011 2007 15. HABEEB AFS BIOCH BIOPHISICA ACT 29 : 589 1958 16. HAMADA JS DEAMIDATION OF FOOD PROTEINS TO IMPROVE FUNCTIONALITY CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 34 : 283 1994 17. HASKARD CA Hydrophobicity of bovine serum albumin and ovalbumin determined using uncharged (PRODAN) and anionic (ANS(-)) fluorescent probes JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 46 : 2671 1998 18. JAOEN P FISH PROCESSING TECH : 212 1992 19. KATO A HYDROPHOBICITY DETERMINED BY A FLUORESCENCE PROBE METHOD AND ITS CORRELATION WITH SURFACE-PROPERTIES OF PROTEINS BIOCHIMICA ET BIOPHYSICA ACTA 624 : 13 1980 20. KAWAI Y EMULSIFYING ACTIVITY OF HEAT-TREATED SARCOPLASMIC PROTEIN FROM SARDINE FISHERIES SCIENCE 61 : 852 1995 21. KIM JS Characterization of acid-soluble collagen from Pacific whiting surimi processing byproducts JOURNAL OF FOOD SCIENCE 69 : C637 2004 22. KINSELLA JE CRITICAL REV FOOD SC 7 : 219 1976 23. KNOPFE C Acetylation and succinylation of faba bean legumin: Modification of hydrophobicity and conformation NAHRUNG-FOOD 42 : 194 1998 24. KOSTERS HA Chemical processing as a tool to generate ovalbumin variants with changed stability BIOTECHNOLOGY AND BIOENGINEERING 84 : 61 DOI 10.1002/bit.10749 2003 25. KRASAECHOL N IFT ANN M : 2005 26. KRAUSE JP Some physicochemical and interfacial properties of native and acetylated legumin from faba beans (Vicia faba L) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 44 : 429 1996 27. KRISTINSSON HG Fish protein hydrolysates: Production, biochemical, and functional properties CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 40 : 43 2000 28. LAKKIS J COMPARATIVE PERFORMANCE OF CHEMICALLY AND ENZYMATICALLY MODIFIED WHEY PROTEINS FOOD CHEMISTRY 43 : 93 1992 29. LICHAN E HYDROPHOBICITY AND SOLUBILITY OF MEAT PROTEINS AND THEIR RELATIONSHIP TO EMULSIFYING PROPERTIES JOURNAL OF FOOD SCIENCE 49 : 345 1984 30. LIN TM RECOVERED PROTEIN AND RECONDITIONED WATER FROM SURIMI PROCESSING WASTE JOURNAL OF FOOD SCIENCE 60 : 4 1995 31. MARTI C RECOVERY OF PROTEINS FROM FISH-MEAL FACTORY WASTEWATERS PROCESS BIOCHEMISTRY 29 : 39 1994 32. MONTERO P Recovery and functionality of wash water protein from krill processing JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 46 : 3300 1998 33. MORIOKA K Relationship between the myofibrillar protein gel strengthening effect and the composition of sarcoplasmic proteins from Pacific mackerel FISHERIES SCIENCE 63 : 111 1997 34. MORRISSEY MT SURIMI SURIMI SEAFOO : 279 2005 35. MORRISSEY MT SURIMI SURIMI SEAFOO : 1 2000 36. NYMAN R The effect of heat treatment on anilinonaphthalene-8-sulphonate binding to rapeseed albumin (napin) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 74 : 485 1997 37. OLIVER CM Creating proteins with novel functionality via the Maillard reaction: A review CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 46 : 337 DOI 10.1080/10408690590957250 2006 38. OWUSUAPENTEN RK PROTEINS FOOD PROCES : 217 2004 39. PALLANT J SPSS SURVIVAL MANUAL : 2001 40. PANYAM D Enhancing the functionality of food proteins by enzymatic modification TRENDS IN FOOD SCIENCE & TECHNOLOGY 7 : 120 1996 41. PEARCE KN EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 26 : 716 1978 42. PETERSON GL SIMPLIFICATION OF PROTEIN ASSAY METHOD OF LOWRY ET AL - WHICH IS MORE GENERALLY APPLICABLE ANALYTICAL BIOCHEMISTRY 83 : 346 1977 43. PHILLIPS LG STANDARDIZED PROCEDURE FOR MEASURING FOAMING PROPERTIES OF 3 PROTEINS, A COLLABORATIVE STUDY JOURNAL OF FOOD SCIENCE 55 : 1441 1990 44. PHILLIPS LG EFFECTS OF SUCCINYLATION ON BETA-LACTOGLOBULIN FOAMING PROPERTIES JOURNAL OF FOOD SCIENCE 55 : 1735 1990 45. ROLLER S BIOTECHNOLOGY IN THE PRODUCTION AND MODIFICATION OF BIOPOLYMERS FOR FOODS CRITICAL REVIEWS IN BIOTECHNOLOGY 12 : 261 1992 46. SATHIVEL S Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 52 : 5040 DOI 10.1021/jf0351422 2004 47. SATHIVEL S Functional, nutritional, and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise JOURNAL OF FOOD SCIENCE 70 : E57 2005 48. SCILINGO AA Amaranth protein isolates modified by hydrolytic and thermal treatments. Relationship between structure and solubility FOOD RESEARCH INTERNATIONAL 35 : 855 2002 49. SIKORSKI ZE MODIFICATION OF TECHNOLOGICAL PROPERTIES OF FISH-PROTEIN CONCENTRATES CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 14 : 201 1981 50. STRYER L J MOL BIOL 13 : 482 1965 51. TORRES JA P 8 INT C ENG FOOD I 2 : 1925 2001 52. VOJDANI F Chemical and enzymatic modification of proteins for improved functionality PROTEIN FUNCTIONALITY IN FOOD SYSTEMS : 261 1994 53. WIBOWO S J AQUAT FOOD PROD T 14 : 55 2005 54. WU WU Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 75 : 845 1998 55. ZAYAS JF FUNCTIONALITY PROTEI : 373 1997

PY - 2008/3/1

Y1 - 2008/3/1

N2 - Surimi wash-water contains up to 30% of protein from fish muscle that is currently underutilized. This paper describes the effect of acetylation, succinylation, trypsin hydrolysis or pre-heating at 55 degrees C on the emulsification and foaming properties of a threadfin bream sarcoplasmic protein (TBSP) model for wash-water protein. Multiple regression analysis showed that emulsification and foaming characteristics were differentially affected by TBSP surface hydrophobicity (S-o), solubility in water (S-w) and free amino group (fNH(2)) concentration. Emulsification activity index (EAI) for TBSP was most enhanced by succinylation, whereas the foaming capacity (FC) was more effectively extended by trypsin hydrolysis. Structure-function relationships for emulsification were different from those associated with foaming or for ensuring the stability of these food dispersions. This study suggests that surimi wash-water protein functionality can be improved by protein modification. Further strategies may be needed to stabilize fish protein stabilized emulsions and foams

AB - Surimi wash-water contains up to 30% of protein from fish muscle that is currently underutilized. This paper describes the effect of acetylation, succinylation, trypsin hydrolysis or pre-heating at 55 degrees C on the emulsification and foaming properties of a threadfin bream sarcoplasmic protein (TBSP) model for wash-water protein. Multiple regression analysis showed that emulsification and foaming characteristics were differentially affected by TBSP surface hydrophobicity (S-o), solubility in water (S-w) and free amino group (fNH(2)) concentration. Emulsification activity index (EAI) for TBSP was most enhanced by succinylation, whereas the foaming capacity (FC) was more effectively extended by trypsin hydrolysis. Structure-function relationships for emulsification were different from those associated with foaming or for ensuring the stability of these food dispersions. This study suggests that surimi wash-water protein functionality can be improved by protein modification. Further strategies may be needed to stabilize fish protein stabilized emulsions and foams

U2 - 10.1016/j.foodchem.2007.03.075

DO - 10.1016/j.foodchem.2007.03.075

M3 - Article

VL - 107

SP - 1

EP - 10

JO - Food Chemistry

T2 - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 1

ER -