文章基本信息

标题：Differences in Functional Properties of Mungbean Protein Concentrate and the Effect of Incorporation into Fish Sausages
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作者：Suhaila Mohamed ; Jamilah Bakar ; Norhashimah Abd Hamid 等
期刊名称：Pertanika Journal of Social Sciences & Humanities
印刷版ISSN：0128-7702
电子版ISSN：2231-8534
出版年度：1996
卷号：19
期号：1
出版社：Universiti Putra Malaysia
摘要：The physico-chemical and functional properties o f mungbean protein concentrate prepared by ( i ) calcium sulphate precipitation (M B C -C a ) and ( ii) isoelectric point precipitation (M B C -p I ) containing 21.6 and 67.3% protein respectively, were compared. The solubility o f the concentrates was positively correlated with pH within the range of 4-7. The foaming ability was closely correlated with percentage o f soluble N (r2 = 0.98) and pH (r2 = 0.88) while the foam stability was correlated with the hydrophilicity (r2 = 0.98) o f the concentrates. All concentrates were able to reduce the weight loss, shrinkage and increase the firmness o f cooked fish sausages. The weight loss and shrinkage were negatively correlated with the soluble protein, pH and foaming ability o f the concentrates. The functional properties o f the concentrates, when added at a level o f 1 -2%, influenced the texture o f 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 o f the product compared to the control.
关键词：emulsion; fat absorption; foaming; fish sausages; mungbean concentrate