Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp

Table 1

Biochemical properties and functionalities of fish myofibrillar proteins without drying (a), with vacuum freeze-drying (b), and with vacuum spray-drying (c).

Sample	Free sulfhydryl content (mol/10^6g protein)	Ca^2+-ATPase activity (μ·mol pi/g protein/min)	Surface hydrophobicity	Solubility (g-soluble protein/g protein)	Water retention capacity (g water/g protein)	Emulsifying activity index (m^2/g)	Emulsifying stability index (min)
a	5.3 ± 0.6^A	23.5 ± 0.2^C	51.3 ± 11.6^A	0.62 ± 0.06^B	6.4 ± 0.7^B	1.36 ± 0.02^B	66.0 ± 13.4^A
b	8.4 ± 0.3^C	9.0 ± 0.5^B	226.2 ± 29.4^B	0.21 ± 0.01^A	4.2 ± 0.7^A	1.27 ± 0.03^A	167.0 ± 10.6^B
c	6.8 ± 0.4^B	4.4 ± 0.7^A	275.8 ± 38.2^B	0.22 ± 0.02^A	13.1 ± 0.4^C	1.45 ± 0.02^C	478.1 ± 15.5^C

Mean ± SD (standard deviation) from at least two technological replications with three analytical replications each. Different capital letters within the same column indicate a significant difference ().