Table 4.
Emulsifying activity index (EAI) and emulsion stability index (ESI) of roe protein concentrates with pH‐shift
| Sample | BDC | SDC | EW |
|---|---|---|---|
| EAI (m2/g protein) | |||
| Control | 2.90 ± 0.81b | 1.89 ± 0.26b | 14.69 ± 0.67a |
| pH 2 | 2.32 ± 1.98c | 11.05 ± 0.88b | 18.03 ± 2.57a |
| pH 4 | 1.36 ± 0.73c | 4.53 ± 0.76b | 16.20 ± 1.23a |
| pH 6 | 3.89 ± 2.04b | 1.86 ± 0.29c | 16.89 ± 1.36a |
| pH 7 | 4.79 ± 1.83b | 2.81 ± 0.61b | 16.33 ± 1.62a |
| pH 8 | 5.15 ± 1.19b | 3.21 ± 1.20b | 16.57 ± 1.89a |
| pH 10 | 6.06 ± 1.65b | 4.79 ± 0.13b | 14.25 ± 1.88a |
| pH 12 | 19.31 ± 4.57b | 19.22 ± 2.81b | 26.16 ± 1.98a |
| ESI (min) | |||
| Control | 19.9 ± 7.8 | 29.5 ± 6.95 | 19.7 ± 3.30 |
| pH 2 | 28.1 ± 6.0 | 14.4 ± 1.35 | 23.3 ± 3.89 |
| pH 4 | 19.1 ± 0.7 | 16.8 ± 0.85 | 26.3 ± 6.79 |
| pH 6 | 15.0 ± 1.5 | 34.8 ± 3.82 | 25.1 ± 6.91 |
| pH 7 | 23.5 ± 4.7 | 40.7 ± 10.08 | 23.4 ± 6.66 |
| pH 8 | 26.7 ± 5.7 | 28.5 ± 2.48 | 20.2 ± 2.98 |
| pH 10 | 64.9 ± 8.8 | 68.1 ± 3.80 | 23.6 ± 5.96 |
| pH 12 | 20.1 ± 6.0 | 18.1 ± 1.29 | 43.6 ± 8.06 |
BDC, boil‐dried concentrate; SDC, steam‐dried concentrate; EW, egg white.
Values represent the mean ± SD of n = 3. Means with different letters within the same column are significantly different at p < .05 by Duncan's multiple range test.