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Fish protein, with its higher levels of essential amino acids than land animal protein, high digestibility, and strong binding ability with other proteins as a binder, emulsifier, or dispersing agent, has prompted food industry experts to conduct extensive research into various methods for producing concentrates and powders from it. In this research, protein powder was produced from silver carp meat (Hypophthalmichthys molitrix) by washing, heat and pH-shift methods, and then the amino acid composition of the protein powder produced by different methods was compared. The results of the comparison of the average of the amino acid composition indicated that heating treatment has the maximum amount of 306.08, 409.09 mg/g of protein and 75.0% of total essential and non-essential amino acids and EAA/NEAA ratio, respectively (p<0.05). and the minimum values ​​in the EAA and NEAA indices in the pH-shift treatment with the average values ​​of 229.39 and 321.08 mg/g of protein, respectively (p<0.05) Also, the minimum ratio of EAA/NEAA was assigned to the washing treatment with an average value of 0.68% (p<0.05). On the other hand, according to the general results and in line with determining and classifying the optimal treatment, it can be reported that heat treatment among other treatments, Due to the maximum amounts of total essential and non-essential amino acids and the EAA/NEAA ratio and the amount of Glu and Asp amino acids (two important umami amino acids),

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This study aimed at investing effect of heating treatment, gum concentration and drying temperature on functional properties of farsi gum. For this purpose, solutions with 3, 3.5, 4 and 5% concentration of farsi gum were provided. These solutions were influenced by heat treatments at 65, 75 and 85 °c. Then, they were dried by spray dryer in 120,150, 165 and 180 °c. Results of the studies showed that farsi gum solutions viscosity is intensely depended on heat treatment and drying temperature, in such a way that viscosity decreases linearly as drying temperature and heat treatment increases. Thermal treatment, drying temperature and gum concentration had no significant effect (p<0.05) on the water absorption capacity of farsi gum, but by increasing the drying temperature and increasing of heat treatment, solubility increased. A decrease in drying temperature made improvement in the emulsion ability and emulsion stability of farsi gum but gum concentration had no significant effect on emulsifying properties of farsi gum. The results also showed gum concentration had no significant effect on functional properties which were measured.