Preparation of fish protein isolate and hydrolyzate (Mugil cephalus) and their incorporation into Mexican foods
Arch. latinoam. nutr
; 40(1): 55-68, mar. 1990. tab
Article
em En
| LILACS
| ID: lil-94978
Biblioteca responsável:
BR1.1
RESUMO
Fish protein isolates (FPI) and hydrolyzates (FPH) were obtained from mullet (Mugil cephalus) through alkali solubilization and HCI precipitation for FPI, as well as enzymatic hydrolysis for FPH. The powdered products showed solubilities of 50 and 89%, and emulsifying capacities of 36 and 39 ml oil/100 mg for FPI and FPH, respectively, with protein contents of 90% and oil contents lower than 1.6%. Both products were used to enrich cereals and legumes in order to increase their protein content and quality. The resulting mixtures were used to prepare common Mexican dishes. When up to 20 and 35% of the total protein was provided by FPI and FPH, respectively, the dishes were well acepted by 70% of the panel
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Coleções:
01-internacional
Base de dados:
LILACS
Assunto principal:
Perciformes
/
Proteínas Alimentares
/
Alimentos Formulados
/
Manipulação de Alimentos
País/Região como assunto:
Mexico
Idioma:
En
Revista:
Arch. latinoam. nutr
Assunto da revista:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Ano de publicação:
1990
Tipo de documento:
Article