SOME CHARACTERISTICS OF THE MILKFISH SARCOPLASMIC PROTEIN RECOVERED USING AN ULTRAFILTRATION UNIT

Some characteristics of the milkfish sarcoplasmic protein (Sp-P) recov ered from the wash water of surimi production using an ultrafiltration unit were investigated. Based on heating from 25 to 90 degrees C at a rate of 1 degrees C/min, thermally induced aggregation and an obvious turbidity change occurred at the temperatures above 40 degrees C. Hea t coagulability did not change up to 50 degrees C. The reactive SH gro up gradually increased with by heating and reached the highest value a t 50 degrees C. The emulsifying activity was improved with an increase in the Sp-P concentration but the activity was lost when heated above 40 degrees C. From the DSC thermogram, the denaturation of the recove red Sp-P was observed at the temperature range of 40 to 50 degrees C.