No abstract

Fish protein powders were produced from silver carp myo brillar proteins using vacuum freeze-drying and vacuum spray-drying. Biochemical properties and functionalities of freeze-dried and spray-dried powders were determined. e myo brillar proteins were partially denatured under both the drying methods which were evidenced by the increase of free sulfhydryl content, surface hydrophobicity, and intrinsic uorescence while the decrease of the Ca 2+ -ATPase activity and percentage of the α-helical structure. With respect to vacuum freeze-drying, the proteins were denatured to a higher degree by vacuum spray-drying. e spray-dried sh protein powder showed a higher water retention capacity and emulsifying stability index, but the same solubility and emulsifying activity index. e micrographs indicate that vacuum freeze-dried powder formed a spongy structure, while the powder under vacuum spray-drying mostly appeared spherical in shape with hollow inside. us, the two drying methods can be used to manufacture sh protein powders with varied molecular structures and functionalities.