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Approaches to the use of plastein reaction in oily fish preparation and characterization of plastein products



Approaches to the use of plastein reaction in oily fish preparation and characterization of plastein products



Memoirs of Faculty of Fisheries Kagoshima University 30: 369-382



The plastein reaction was applied to water-soluble protein and waste material of oily fishes (sardine, Sardinops melanosticta). Formed products were treated with ethanol and normal hexane then dried. Chromatographic behavior, lipid content, total protein content, protein digestibility, solubility, hydration capacity, thiobarbituric number and amino acid content of dried products were studied. Sephadex chromatography of end products and hydrolyzed solution showed only a slight change in MW distribution. Dried products had high protein content, low lipid content (.apprx. 0.3-0.5%), good protein digestibility (75%), low thiobarbituric number and high proportional content of essential amino acids. Protein recovery was 67.5% for water-soluble protein and 28% for waste protein. It was possible to get gel-like products.

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Accession: 004775732

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