The chemical composition and functional properties of protein concentrate from chicken heads
1991
Jasim, M.A. (Basrah Univ. Coll. of Agric. (Iraq))
Protein concentrate was prepared from the head of chicken by enzyme hydrolysis using pepsin,with specific activity of 61.59 unit/mg protein.The degree of hydrolysis after three hourse of digestion was reached to (23.6) under the conditions of 3 enzyme concentration at PH of(2) and (37 hyndrend centigrate).The product was yellow in colour and had very faint odour of dried chicken. The yield of the product was (17) and the protein content was (83.6). The product which was tested under various conditions had good functional properties such as water absorption, fat binding,viscosity, geletinization, foaming and emulsion stabilit. The product compared with commercial proteins such as egg albumin, casien and gluten
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