Effects of starch concentration on calcium-enhanced black bullhead catfish protein gels

Abstract

Calcium-enhanced protein recovered from black bullhead catfish was used to develop gels containing increasing amounts of potato starch (0–20 g/kg protein paste) and the effects of starch on functional, textural, and color properties were tested. Energy required to unfold protein groups was greater with the addition of 5 g starch/kg protein paste. Gels containing starch were harder, chewier, and less springy (p