. 2011 Apr 19;50(3):514–520. doi: 10.1007/s13197-011-0357-5

Table 1.

Mineral content and functional properties of dehydrated and defatted Mrigal egg protein concentrates

Parameters	Dehydrated egg protein concentrate	Defatted egg protein concentrate
Calcium, mg/100 g	10.5 ± 0.50^a	9.4 ± 0.28^b
Iron, mg/100 g	2.1 ± 0.10^a	3.9 ± 0.06^b
Phosphorous, mg/100 g	2228.3 ± 2.37^a	1250.7 ± 0.69^b
Foam capacity ml (volume increased)	33.0 ± 1.10^a	14.0 ± 1.00^b
Foam stability, after 30 min	20.0 ± 0.10^a	3.0 ± 0.50^b
Foam stability, after 60 min	18.0 ± 0.10^a	2.0 ± 0.50^b
Emulsification capacity, ml/g protein	5.9 ± 0.15^a	7.1 ± 0.10^b
Bulk density, g/ml	0.77 ± 0.06^a	0.64 ± 0.02^b

(n = 3), ^a-bDifferent superscript letters in the same row indicate significant difference, P < 0.05