PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF PROTEINS FROM PRAWNS (METAPENAEUS-DOBSONI)

Physicochemical and functional properties such as water and fat absorp tion 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 indicat ed four protein components with s(20,w) values of 6S (60%), 11S (25%), 14S (10%), and 20S (5%). Gel filtration profile and polyacrylamide ge l electrophoresis under native conditions indicated four components. T he emission maximum of fluorescence spectrum and the reduced viscositi es were 335 nm and 0.4 dL/g, respectively.