Physicochemical and Functional Properties of Proteins from Prawns (Metapenaeus dobsoni)

Abstract

Physicochemical and functional properties such as water and fat absorption capacity, foam capacity and stability, and emulsion capacity and stability of proteins from prawn (Metapenaeus dobsoni) and composition of meat were investigated. The sedimentation velocity pattern indicated four protein components with S20,w values of 6S (60%), 11S (25%), 14S (10%), and 20S (5%). Gel filtration profile and polyacrylamidegel electrophoresis under native conditions indicated four components. The emission maximum of fluorescence spectrum and the reduced viscosities were 335 nm and 0.4 dL/g, respectively. © 1994, American Chemical Society. All rights reserved.