FUNCTIONAL PROPERTIES AND PROXIMATE ANALYSIS OF FRESHWATER BIVALVE LAMELLIDENS MARGINALIS (LAMARCK, 1819) MUSCLE PROTEIN
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
The objective of this research was to study the functional properties viz solubility, Foaming capacity, foam stability, emulsifying activity index, emulsifying stability index, water binding capacity (WBC) Oil binding capacity (OBC) and proximate analysis of Lamellidens marginalis muscle proteins. The present study was carried out because of dearth in information on its nutrient and functional properties. it was observed that the solubility showed an increase at both the extreme pH viz at pH 264.32% and pH 10 10 70.88% and maximum pH was found at pH 4. L. marginalis showed lowest solubility of 34.64 % at pH 4 and a highest solubility of 70.88% at pH 10. Foam capacity was found about 18% and foam stability 6.33minutes. The emulsifying activity index and emulsifying stability was 30% and 41.42 minutes respectively. The water binding capacity (WBC) and oil binding capacity (OBC) being 75% and 65% respectively. The proximate analysis for 100g muscle protein was crude protein 34.1%, moisture 6.6%, ash 11.1% crude fibre 0.1%, carbohydrate 43.1% and fat 4.3%. . L. marginalis is a good alternative protein source for human consumption. The results are discussed in relation to muscle protein.
Authors and Affiliations
Encily Martin
Keywords
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