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Physicochemical and functional properties of proteins from prawns (Metapenaeus dobsoni).

Shamasunder, B A and Prakash, V. (1994) Physicochemical and functional properties of proteins from prawns (Metapenaeus dobsoni). Journal of Agricultural and Food Chemistry, 42 (1). 169-174, 48 ref..

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Abstract

Proteins were extracted from prawn (Metapenaeus dobsoni) and their properties assessed. Sedimentation velocity patterns indicated the presence of 4 components with S20,w values of 6S, 11S, 14S and 20S constituting 60, 25, 10 and 5%, respectively. PAGE revealed 4 major bands of similar intensity and 3 less intense bands. The protein extract was rich in both aspartic and glutamic acids (17 and 12%, respectively). Emission max. for total proteins was 335 nm. Foam stability and emulsion capacity of the protein extract were similar to those of egg protein. Water and fat absorption of freeze dried prawn were approx. 2 and 3x the values, respectively, of freeze dried whole eggs.

Item Type: Article
Uncontrolled Keywords: EXTRACTS-; FLAVOURINGS-; FUNCTIONAL-PROPERTIES; PHYSICAL-PROPERTIES; PRAWNS-; PROTEINS-; PROTEINS-ANIMAL; SHELLFISH-; PHYSICOCHEMICAL-PROPERTIES
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2009 05:36
Last Modified: 28 Dec 2011 10:01
URI: http://ir.cftri.com/id/eprint/7917

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