Functional Properties of Protein Fractions of Channel Catfish (Ictalurus punctatus) and Their Effects in an Emulsion System
Article first published online: 16 MAR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 3, pages E283–E290, April 2011
How to Cite
Yin, H., Wan, Y., Pu, J., Bechtel, P. J. and Sathivel, S. (2011), Functional Properties of Protein Fractions of Channel Catfish (Ictalurus punctatus) and Their Effects in an Emulsion System. Journal of Food Science, 76: E283–E290. doi: 10.1111/j.1750-3841.2011.02057.x
- Issue published online: 6 APR 2011
- Article first published online: 16 MAR 2011
- MS 20101047 Submitted 9/17/2010, Accepted 12/22/2010.
- catfish protein fraction;
- functional properties;
- rheological properties
Abstract: This study demonstrated the feasibility of producing soluble protein (CFSP) and insoluble protein (CFISP) fractions from catfish muscle protein. CFSP and CFISP contained 60.6% and 73.8% protein and 8.6% and 20.3% fat, respectively. Both CFSP and CFISP contained essential amino acids. Differences were observed between physicochemical properties of the 2 protein fractions, including nitrogen solubility, emulsion stability, and fat adsorption capacity. The flow and viscoelastic properties of the emulsions prepared with CFSP and CFISP were investigated using a rheometer. The power law model and the Casson model were used to determine the flow behavior index (n), consistency index (K), and yield stress. Emulsion containing CFSP (ECFSP) had a higher K value than emulsion containing CFISP (ECFISP). Both ECFSP and ECFISP emulsions exhibited pseudoplastic behavior and viscoelastic characteristics. The G′ (an elastic or storage modulus) and G″ (a viscous or loss modulus) values for ECFSP were higher than ECFISP. Catfish muscle tissue can be easily separated into soluble and insoluble protein powders that have desirable functional properties.