Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise

Sathivel, Subramaniam; J. Bechtel, Peter; K. BABBITT, J.; Prinyawiwatkul, Witoon; L. Patterson, Mary

doi:10.1111/j.1365-2621.2005.tb07091.x

Public

Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise

Published in Journal of Food Science • Mar 1, 2005

Authors:

Subramaniam Sathivel

Peter J. Bechtel

J. K. BABBITT

Abstract

ABSTRACT: Arrowtooth flounder soluble protein powder (AFSP) and arrowtooth flounder insoluble protein powder (AFISP) were evaluated for their functional, nutritional, and rheological properties. AFSP and AFISP contained 80% and 79% protein and 5.9% and 14.9% fat, respectively. Yield of AFSP (8.6%) w...

Subject

Rheology

Flounder

Emulsion

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