Abstract:
Sarcoplasmic and myofibrillar protein fractions of seven species of marine fish were isolated and their functional properties such as emulsification, emulsion stability and viscocity were studied. Few species were also evaluated for their surface hydrophobicity. Differences in functional properties of the same protein fractions in different species were noticed. Extractibility of a protein fraction was not always related to relative viscocity of the protein. Relative viscocity and emulsion stability of sarcoplasmic fraction were higher than those of myofibrillar fraction. Although sarcoplasmic fraction had higher emulsification activity index than myofibrillar fraction at equal protein concentrations, the latter had higher surface hydrophobicity.
