PROTEIN CONCENTRATE FROM CAPELIN (MALLOTUS VILLOSUS) BY SPRAY DRYING PROCESS and ITS PROPERTIES

Autor:	Thakor R. Patel, V. Venugopal, Antonio M. Martin, Semir Omar
Rok vydání:	1994
Předmět:	Spray dried Aqueous solution Chromatography biology Chemistry General Chemical Engineering Capelin A protein General Chemistry biology.organism_classification Animal protein Viscosity Spray drying Food Science
Zdroj:	Journal of Food Processing and Preservation. 18:509-519
ISSN:	1745-4549 0145-8892
DOI:	10.1111/j.1745-4549.1994.tb00272.x
Popis:	A process is described for preparing protein powder from washed capelin meat. Whole capelin was subjected to mechanical deboning, and the mince obtained was submitted to a three-step washing procedure using cold aqueous solutions of 0.5% NaCl and 0.5% NaHCO 3 and, finally, cold water. The washed mince was homogenized in an equal quantity on cold water, heated to 70C to reduce viscosity, and centrifuged at 1160 × g for 15 min to remove traces of sediments. The supernatant, containing more than 90% on the washed mince, was spray dried to obtain a powder with a protein content on 85% and having appreciable functional properties
Databáze:	OpenAIRE
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