Optimization of extraction conditions of freshwater snail salt soluble protein and its processing properties

Authors

WANG Bohua, College of Life Science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratory of Health Aquacul
ZHU Baohong, College of Life Science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratory of Health Aquacul
YANG Pinhong, College of Life Science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratory of Health Aquacul
CAO Zhen, College of Life Science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratory of Health Aquacul
WANG Tingyun, College of Life Science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratory of Health Aquacul
CHEN Huimin, College of Life Science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratory of Health Aquacul

Abstract

The resource of freshwater snail is very rich in China, but its processed products are not very much. Using salt soluble protein as a natural food additive in meat products can improve its quality. Extraction conditions were optimized using salt soluble protein yield, and determined the main processing properties such as emulsification capability, foaming capability and water-holding capability. The Results showed that freshwater snail salt soluble protein yield can reach 13.6％ when NaCl concentration was 0.7 mol/L, pH 8.0, extraction time and solid-liquid ratio of 1∶6 for 24 hours. The best emulsification ability and emulsification stability index were 27.67 m²/g and 0.62 respectively, slightly lower than gluten. The best foaming ability and foam stability were 68% and 42% respectively in alkaline conditions, better than gluten, Water-holding capability was 78.25%. Freshwater snail salt soluble proteins can improve the quality of mincemeat products. It’s a good functional protein resource.

Publication Date

6-28-2016

First Page

180

Last Page

184

DOI

10.13652/j.issn.1003-5788.2016.06.043

Recommended Citation

Bohua, WANG; Baohong, ZHU; Pinhong, YANG; Zhen, CAO; Tingyun, WANG; and Huimin, CHEN (2016) "Optimization of extraction conditions of freshwater snail salt soluble protein and its processing properties," Food and Machinery: Vol. 32: Iss. 6, Article 43.
DOI: 10.13652/j.issn.1003-5788.2016.06.043
Available at: https://www.ifoodmm.cn/journal/vol32/iss6/43

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