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/106g protein)
Ca2+-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 (m2/g)
Emulsifying stability index (min)
a
5.3 ± 0.6A
23.5 ± 0.2C
51.3 ± 11.6A
0.62 ± 0.06B
6.4 ± 0.7B
1.36 ± 0.02B
66.0 ± 13.4A
b
8.4 ± 0.3C
9.0 ± 0.5B
226.2 ± 29.4B
0.21 ± 0.01A
4.2 ± 0.7A
1.27 ± 0.03A
167.0 ± 10.6B
c
6.8 ± 0.4B
4.4 ± 0.7A
275.8 ± 38.2B
0.22 ± 0.02A
13.1 ± 0.4C
1.45 ± 0.02C
478.1 ± 15.5C
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 ().