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http://krishi.icar.gov.in/jspui/handle/123456789/34872| Title: | Effect of thermal modification on physicochemical and functional properties of myofibrillar proteins from tilapia, oreochromis mossambicus (peters, 1852) |
| Other Titles: | Not Available |
| Authors: | Dhanya Ramachandran Mukund Mohan Sankar, T. V. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2010-01-31 |
| Project Code: | Not Available |
| Keywords: | Tilapia thermal modification myofibrillar proteins Ca2+ ATPase activity sulphydryl groups functional properties |
| Publisher: | Society of Fisheries Technologists (India) |
| Citation: | Dhanya Ramachandran, Mukund Mohan and Sankar, T. V. (2010) Effect of thermal modification on physic-chemical and functional properties of myofibrillar proteins from tilapia, Orechromis mossambicus (Peters, 1852), Fish. Technol. 47(1):41-50. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The effect of thermal modification on the physico-chemical and functional properties of myofibrillar proteins (MFP) extracted from Tilapia, Oreochromis mossambicus, heated over a temperature range of 3 to 55 degree celsius was evaluated. The protein solubility in solution decreased with increase in temperature, with a steep decline at 40 degree celsius. The decrease in protein solubility was proportional to increase in both cis parinaric acid and 8-anilino-1-naphthalene sulphonic acid hydrophobicity. Ca2+ ATPase activity decreased as the temperature increased, correlating with increase in surface hydrophobicity and decrease in solubility. Total and reactive sulphydryl group, showed an inverse relation to viscosity and turbidity of the MFP suggesting aggregation/unfolding of the proteins. Emulsion activity index significantly increased as the temperature increased upto 40 degree celsius. The emulsion stability of the proteins increased gradually with temperature while foam expansion decreased upto 35 degree celsius, thereafter increasing steadily. Foaming properties of the fish protein also improved tremendously on thermal modification. |
| Description: | Not Available |
| ISSN: | 0015-3001 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Fishery Technology |
| NAAS Rating: | 5.82 |
| Volume No.: | 47(1) |
| Page Number: | 41-50 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/34872 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Effect of thermal modification on physicochemical and funtional properties of myofibrillar proteins from Tilapia, orechromis mossambicus (peters, 1852).pdf | 200.1 kB | Adobe PDF | View/Open |
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