1
|
Khalid W, Maggiolino A, Kour J, Arshad MS, Aslam N, Afzal MF, Meghwar P, Zafar KUW, De Palo P, Korma SA. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review. Front Nutr 2023; 9:1057457. [PMID: 36712529 PMCID: PMC9876618 DOI: 10.3389/fnut.2022.1057457] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 12/28/2022] [Indexed: 01/13/2023] Open
Abstract
Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle's proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers' necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility via various phenomena predominantly denaturation and Maillard reaction. Apart from these, sensory attributes such as color, crispness, hardness, and total acceptance get adversely affected during various thermal treatments in meat. A major incentive in the adoption of non-thermal food processing is its energy efficiency. Considering this, several non-thermal processing techniques have been developed for evading the effects of conventional thermal treatments on food materials with respect to Maillard reactions, color changes, and off-flavor development. Few significant non-thermal processing techniques, such as microwave heating, comminution, and enzyme addition can positively affect protein digestibility as well as enhance the value of the final product. Furthermore, ultrasound, irradiation, high-pressure processing, and pulsed electric fields are other pivotal non-thermal food processing technologies in meat and meat-related products. The present review examines how different thermal and non-thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect meat proteins, chemical composition, oxidation, and sensory profile.
Collapse
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Jasmeet Kour
- Department of Food Science and Technology, Padma Shri Padma Sachdev Government PG College for Women, Jammu, Jammu and Kashmir, India
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Noman Aslam
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Parkash Meghwar
- Department of Food Science and Technology, University of Karachi, Karachi, Pakistan
| | | | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| |
Collapse
|
2
|
A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
|
3
|
Derkach SR, Kuchina YA, Kolotova DS, Petrova LA, Volchenko VI, Glukharev AY, Grokhovsky VA. Properties of Protein Isolates from Marine Hydrobionts Obtained by Isoelectric Solubilisation/Precipitation: Influence of Temperature and Processing Time. Int J Mol Sci 2022; 23:ijms232214221. [PMID: 36430697 PMCID: PMC9698196 DOI: 10.3390/ijms232214221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/12/2022] [Accepted: 11/13/2022] [Indexed: 11/19/2022] Open
Abstract
Protein isolates were obtained from marine hydrobionts by the method of isoelectric precipitation with a preliminary stage of protein alkaline solubilisation. Northern blue whiting was chosen as the raw material. Various technological modes of the solubilisation stage were used: the temperature of the reaction mixture was 4 or 20 °C, and the duration was 4 or 16 h. The yield of the product was 44-45% with a high content of the main component (protein) equal to about 95%. It has been shown that a decrease in the temperature and duration of the alkaline solubilisation stage provides the production of protein isolates with good technological properties, a low solubility, high swelling and high emulsifying ability, necessary for its use in the production of functional food products, including therapeutic and prophylactic effects. These technological properties are explained by a change in the composition and structure of the protein, the change being an increase in the content of essential amino acids and the proportion of α-helices in the polypeptide chain. The main patterns obtained will be used to obtain protein isolates from marine molluscs.
Collapse
Affiliation(s)
- Svetlana R. Derkach
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
- Correspondence: ; Tel.: +7-815-240-3330
| | - Yuliya A. Kuchina
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Daria S. Kolotova
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Ludmila A. Petrova
- Department of Chemistry, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Vasily I. Volchenko
- Department of Food Production Technology, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Andrei Yu. Glukharev
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Vladimir A. Grokhovsky
- Department of Food Production Technology, Murmansk State Technical University, 183010 Murmansk, Russia
| |
Collapse
|
4
|
Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel. Foods 2022; 11:foods11050629. [PMID: 35267262 PMCID: PMC8909849 DOI: 10.3390/foods11050629] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 02/09/2022] [Accepted: 02/10/2022] [Indexed: 02/04/2023] Open
Abstract
Incorporation of vegetable oils through pre-emulsification has received notable attention for delivering polyunsaturated fatty acids to emulsified-type meat products. The two important influencing factors of the rheological property of composite myofibrillar protein (MP) gel are emulsion droplet size and active or inactive interaction between interface and meat proteins. Incorporation of nonmeat protein emulsion (2% protein (w/w), egg-white protein isolate (EPI), porcine plasma protein (PPP), or sodium caseinate (SC)) with different droplet sizes (nano or macro) to a model of 2% MP gel was investigated in this research. The results of drop size measurement showed that 15,000 psi homogenizing could decrease the diameter of emulsion drop from macro- to nanoscale in the range of 324.4−734.5 nm. Active fillers (PPP and EPI emulsions) with nanodroplet size did not influence the viscosity of emulsion-filled composite cold sols but caused positive filling effects on the MP gel matrix after heating, as evidenced by the density microstructure. PPP and EPI nano-emulsion-filled composite MP had a significant high storage modulus enforcement effect, which reached nearly eight times those of other treatments (p < 0.05). Similarly, the results of thermal scanning rheology and a large-deformation mechanical test showed that PPP and EPI emulsions with nanoscale droplets, other than macroscale, had the highest gel strength of heat-induced emulsion-filled composite MP gel (p < 0.05). Overall, these findings will be helpful for selecting the correct pre-emulsified protein and designing the textural properties of foods.
Collapse
|
5
|
Kakko T, Damerau A, Nisov A, Puganen A, Tuomasjukka S, Honkapää K, Tarvainen M, Yang B. Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis. Foods 2022; 11:foods11020230. [PMID: 35053963 PMCID: PMC8775156 DOI: 10.3390/foods11020230] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 12/29/2021] [Accepted: 01/13/2022] [Indexed: 12/04/2022] Open
Abstract
Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted from roach (Rutilus rutilus) and Baltic herring (Clupea harengus membras) using either pH shift or enzymatic hydrolysis. The amino acid composition of protein isolates and hydrolysates mostly complied with the nutritional requirements for adults, but protein isolates produced using pH shift showed higher essential to non-essential amino acid ratios compared with enzymatically produced hydrolysates, 0.84–0.85 vs. 0.65–0.70, respectively. Enzymatically produced protein hydrolysates had a lower total lipid content, lower proportion of phospholipids, and exhibited lower degrees of protein and lipid oxidation compared with pH-shift-produced isolates. These findings suggest enzymatic hydrolysis to be more promising from a lipid oxidation perspective while the pH-shift method ranked higher from a nutrient perspective. However, due to the different applications of protein isolates and hydrolysates produced using pH shift or enzymatic hydrolysis, respectively, the further optimization of both studied methods is recommended.
Collapse
Affiliation(s)
- Tanja Kakko
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; (T.K.); (A.D.); (A.P.); (S.T.); (M.T.)
| | - Annelie Damerau
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; (T.K.); (A.D.); (A.P.); (S.T.); (M.T.)
| | - Anni Nisov
- VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland; (A.N.); (K.H.)
| | - Anna Puganen
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; (T.K.); (A.D.); (A.P.); (S.T.); (M.T.)
| | - Saska Tuomasjukka
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; (T.K.); (A.D.); (A.P.); (S.T.); (M.T.)
| | - Kaisu Honkapää
- VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland; (A.N.); (K.H.)
| | - Marko Tarvainen
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; (T.K.); (A.D.); (A.P.); (S.T.); (M.T.)
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; (T.K.); (A.D.); (A.P.); (S.T.); (M.T.)
- Correspondence: ; Tel.: +358-452-737988
| |
Collapse
|
6
|
Characterization of protein in cricket (Acheta domesticus), locust (Locusta migratoria), and silk worm pupae (Bombyx mori) insect powders. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112314] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
7
|
Aggregation and deaggregation: The effect of high-pressure homogenization cycles on myofibrillar proteins aqueous solution. Int J Biol Macromol 2021; 189:567-576. [PMID: 34428492 DOI: 10.1016/j.ijbiomac.2021.08.133] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 06/20/2021] [Accepted: 08/17/2021] [Indexed: 11/21/2022]
Abstract
Myofibrillar proteins (MPs) have not been fully used for a long time due to its poor solubility in low ionic strength solutions. The study explored the effect of high pressure homogenization (HPH) cycles under two pressures on the solubility of MPs. The MPs solubility increased with HPH cycles (p < 0.05), the results of turbidity, appearance, droplet size indicated that the increase of solubility was due to MPs depolymerization, excessive HPH cycles (25k psi for 11 cycles) would lead to protein re-aggregation but does not affect solubility (p>0.05). SDS-PAGE suggested that myosin formed soluble polymers with different molecular weights through disulfide bonds during HPH cycles, the polymer consisted of myosin subunits of different molecular weights. Endogenous fluorescence spectra, intermolecular chemical forces, isoelectric point analysis and free amino acids (FAAs) indicated that the dissolution of polymers in low ionic strength media was dominated by polar environment and intermolecular steric hindrance, but not to FAAs.
Collapse
|
8
|
Adrah K, Ananey-Obiri D, Tahergorabi R. Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1914736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Kelvin Adrah
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Daniel Ananey-Obiri
- Department of Computational Sciences and Engineering, College of Engineering, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| |
Collapse
|
9
|
Optimisation of Protein Recovery from Arthrospira platensis by Ultrasound-Assisted Isoelectric Solubilisation/Precipitation. Processes (Basel) 2020. [DOI: 10.3390/pr8121586] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
A response surface methodology was used to optimise the solubilisation and precipitation of proteins from the cyanobacterium Arthrospira platensis. Two separate experiments were designed and conducted in a sequential manner. Protein solubilisation was affected by pH, extraction time, and biomass to solvent ratio (p < 0.001). Although spray-drying and the osmotic shock suffered when resuspending the dried biomass into distilled water led to a certain degree of cell wall disruption, the amount of protein that could be solubilised without an additional disruption step was in the range 30–60%. Sequential extractions improved protein solubilisation by less than 5%. For this reason, a pre-treatment based on sonication (400 W, 24 kHz, 2 min) had to be used, allowing the solubilisation of 96.2% of total proteins. Protein precipitation was affected by both pH and extraction time (p < 0.001). The optimised precipitation conditions, which were pH 3.89 over 45 min, led to a protein recovery of 75.2%. The protein content of the extract was close to 80%, which could be further increased by using different purification steps. The proteins extracted could be used in the food industry as technofunctional ingredients or as a source of bioactive hydrolysates and peptides for functional foods and nutraceuticals.
Collapse
|
10
|
Shang WH, Yan JN, Du YN, Cui XF, Su SY, Han JR, Xu YS, Xue CF, Zhang TT, Wu HT, Zhu BW. Functional properties of gonad protein isolates from three species of sea urchin: a comparative study. J Food Sci 2020; 85:3679-3689. [PMID: 32990386 DOI: 10.1111/1750-3841.15464] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 08/27/2020] [Accepted: 09/01/2020] [Indexed: 11/29/2022]
Abstract
Sea urchin Mesocentrotus nudus, Glyptocidaris crenularis, and Strongylocentrotus intermedius gonad protein isolates (mnGPIs, gcGPIs, and siGPIs) were extracted by isoelectric solubilization/precipitation (ISP) from the defatted gonads, and their functional properties were compared. Sodium dodecyl sulfate polyacrylamide gel electrophoresis results showed the similar protein pattern between each protein isolate and defatted gonad, indicating the high efficiency of ISP processing for protein recovery. Amino acid profileconfirmed that the mnGPIs and siGPIs could be potential sources of essential amino acid in nature. As regard to functional properties, mnGPIs showed higher water- and oil- holding capacities followed bysiGPIs and gcGPIs and all protein isolates presented great foaming property. As for emulsifying activity index (EAI), mnGPIs, gcGPIs, and siGPIs showed the minimum solubility and EAI at pH 5, 3, and 4, respectively, and behaved a pH-dependent manner. The gcGPIs revealed the highest EAI from pH 6 to 8 among the samples. In addition, circular dichroism showed increased content of β-sheet at the expense of α-helix and β-turn, suggesting the structure denaturation of the protein isolates. Indeed, no statistical difference was observed between secondary structure of mnGPIs and siGPIs. Moreover, ISP processing increased free sulfhydryl content of sea urchin protein isolates, but no difference was observed among the samples. Furthermore, siGPIs revealed the highest amount of total sulfhydryl and disulfide bonds, whereas both defatted gonads and protein isolates from G. crenularis presented the maximum surface hydrophobicity. These results suggest that gonad protein isolates from three species of sea urchin possess various functionalities and therefore can be potentially applied in food system. PRACTICAL APPLICATION: Sea urchin M. nudus, G. crenularis, and S. intermedius gonads are edible, whereas the functional properties of protein isolates from sea urchin gonad remain unknown. In this case, the extraction and comparison of three species of sea urchin gonad protein isolates will not only confirm functional properties but also screen food ingredients with suitable functions. In this study, functionalities of protein isolates derived from M. nudus, G. crenularis, and S. intermedius gonads would provide potential application in bakery food and meat products or as emulsifier candidates in food system.
Collapse
Affiliation(s)
- Wen-Hui Shang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China.,College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, 572022, P.R. China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Xiao-Fan Cui
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Sheng-Yi Su
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Yun-Sheng Xu
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, 572022, P.R. China
| | - Chang-Feng Xue
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, 572022, P.R. China
| | - Tie-Tao Zhang
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, 572022, P.R. China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China.,National Engineering Research Center of Seafood, Dalian, 116034, P.R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, P.R. China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China.,National Engineering Research Center of Seafood, Dalian, 116034, P.R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, P.R. China
| |
Collapse
|
11
|
Özyurt G, Durmuş M, Uçar Y, Özoğul Y. The potential use of recovered fish protein as wall material for microencapsulated anchovy oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109554] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
12
|
Cha JW, Yoon IS, Lee G, Kang SI, Park SY, Kim J, Heu MS. Food functionalities and bioactivities of protein isolates recovered from skipjack tuna roe by isoelectric solubilization and precipitation. Food Sci Nutr 2020; 8:1874-1887. [PMID: 32328253 PMCID: PMC7174228 DOI: 10.1002/fsn3.1470] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2018] [Revised: 01/16/2020] [Accepted: 01/29/2020] [Indexed: 11/30/2022] Open
Abstract
Four roe protein isolates (RPIs) from skipjack tuna were prepared using isoelectric solubilization (pH 11 and 12) and precipitation (pH 4.5 and 5.5) (ISP) at different pH points to evaluate their physicochemical and functional properties and in vitro bioactivities. Moisture (<6.3%) and protein (71%-77%) content were maintained. Sulfur, sodium, phosphorus, and potassium were the major elements, and glutamic acid and leucine were the prevalent amino acids (12.2-12.8 and 9.6-9.8 g/100 g protein, respectively) in RPIs. RPI-1 showed the highest buffering capacity at pH 7-12. RPIs and casein showed similar water-holding capacities. At pH 12, RPI-1(pH 11/4.5) showed the highest solubility, followed by RPI-3(pH 12/4.5), RPI-2(pH 11/5.5), and RPI-4(pH 12/5.5) (p < .05). Oil-in-water emulsifying activity indices of RPI-1 and RPI-3 significantly differed. At pH 2 and 7-12, pH-shift treatment improved the food functionality of RPIs, which was superior to positive controls (casein and hemoglobin). RPI-1 showed ABTS+ radical scavenging (102.7 μg/ml) and angiotensin-converting enzyme inhibitory activities (44.0%).
Collapse
Affiliation(s)
- Jang Woo Cha
- Department of Seafood and Aquaculture Science/Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
| | - In Seong Yoon
- Department of Seafood and Aquaculture Science/Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
| | - Gyoon‐Woo Lee
- Department of Food and Nutrition/Institute of Marine IndustryGyeongsang National UniversityJinjuKorea
| | - Sang In Kang
- Department of Seafood and Aquaculture Science/Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
| | - Sun Young Park
- Department of Seafood and Aquaculture Science/Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
| | - Jin‐Soo Kim
- Department of Seafood and Aquaculture Science/Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
| | - Min Soo Heu
- Department of Food and Nutrition/Institute of Marine IndustryGyeongsang National UniversityJinjuKorea
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
| |
Collapse
|
13
|
Zhao X, Wu T, Xing T, Xu XL, Zhou G. Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.03.040] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
14
|
Singh K, Singh N, Kaur A, Virdi AS, Dar OI, Sharma S. Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (
Cyprinus carpio
) muscle subjected to pH‐shifting method. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14181] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Kirpal Singh
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Arvinder Kaur
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Amardeep Singh Virdi
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Owias Iqbal Dar
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Sunil Sharma
- Department of Zoology Guru Nanak Dev University Amritsar India
| |
Collapse
|
15
|
Effect of pH shifting on conformation and gelation properties of myosin from skeletal muscle of blue round scads(Decapterus maruadsi). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.026] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
16
|
Ma X, Liu C, Wang C, Ma X, Che S, Feng X, Li B, Dai Y. Effects of three products from Antarctic krill on the nitrogen balance, growth, and antioxidation status of rats. Food Sci Nutr 2019; 7:2760-2768. [PMID: 31428364 PMCID: PMC6694435 DOI: 10.1002/fsn3.1140] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 06/13/2019] [Accepted: 06/16/2019] [Indexed: 12/18/2022] Open
Abstract
A few studies conducted over the past few decades have demonstrated the health benefits of a diet rich in marine products, but limited studies have investigated the effects of different krill products on the nitrogen balance and their potential health benefits. In our study, after a 14-day acclimation period, 50 female Sprague-Dawley rats were randomly assigned to five groups, each of which was fed a different diet, for 28 days. We then evaluated the effect of krill protein complex (KPC), krill powder, and defatted krill powder on the nitrogen balance, growth, and antioxidant activity through analyses of MDA, CAT, GSH-Px, and T-SOD. An in vivo analysis suggested that the nitrogen retention rate, protein digestibility, and bioutilization of krill products were equal to those of casein. Moreover, the KPC diet resulted in the highest nitrogen intake and retention among the groups, and the biological value and net protein utilization obtained with KPC were higher than those obtained with defatted krill powder, which was consistent with the weight gains observed for these two groups. The hematological test also showed that KPC contributed to the production of functional proteins in the body. The antioxidant activity analysis indicated that higher GSH-Px and T-SOD activities were obtained with krill products and KPC, respectively, compared with casein. The results from this study suggested that krill proteins could promote growth and improve the antioxidant status of an organism. Although further studies on the safety of krill products for human consumption are needed, this work provides insights into the use of krill proteins as a potential substitute for other proteins and restructured foods.
Collapse
Affiliation(s)
- Xiaoming Ma
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Chuyi Liu
- School of Medicine and PharmacyOcean University of ChinaQingdaoChina
| | - Changwei Wang
- Marine Biomedical Research Institute of QingdaoQingdaoChina
| | | | - Shuai Che
- College of Marine Life SciencesOcean University of ChinaQingdaoChina
| | - Xiaomei Feng
- School of Medicine and PharmacyOcean University of ChinaQingdaoChina
| | - Bafang Li
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Yuankun Dai
- School of Medicine and PharmacyOcean University of ChinaQingdaoChina
| |
Collapse
|
17
|
Abreu ADS, De Souza MM, Da Rocha M, Wasielesky WF, Prentice C. Functional Properties of White Shrimp ( Litopenaeus vannamei) By-Products Protein Recovered by Isoelectric Solubilization/Precipitation. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1628151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Adriana De Souza Abreu
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil
- Marine Station of Aquaculture, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, RS, Brazil
| | - Michele Moraes De Souza
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil
| | - Meritaine Da Rocha
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil
| | - Wilson Francisco Wasielesky
- Marine Station of Aquaculture, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, RS, Brazil
| | - Carlos Prentice
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil
| |
Collapse
|
18
|
The Radical-Scavenging Activity of a Purified and Sequenced Peptide from Lactic Acid Fermentation of Thunnus albacares By-Products. Appl Biochem Biotechnol 2019; 189:1084-1095. [PMID: 31161384 DOI: 10.1007/s12010-019-03045-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Accepted: 05/10/2019] [Indexed: 01/11/2023]
Abstract
Yellowfin tuna by-products (Thunnus albacares) were processed to produce radical-scavenging peptides from hydrolysis by lactic acid fermentation (LAF) with Lactobacillus plantarum, papaya fruit (Carica papaya), and molasses as a carbon source for 72 h. A 15-kDa peptide was purified; after de novo sequencing, it was determined that fragments are rich in hydrophobic and neutral amino acids. The results suggest this effect is mainly to the hydrophobicity of the amino acids in their sequence. Further work is on progress to assess the ability of peptides to provide stability in lipids or in other types of samples sensitive to the action of free radicals.
Collapse
|
19
|
Abdollahi M, Undeland I. Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.087] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
20
|
Hinchcliffe J, Carlsson NG, Jönsson E, Sundell K, Undeland I. Aquafeed ingredient production from herring (Clupea harengus) by-products using pH-shift processing: Effect from by-product combinations, protein solubilization-pH and centrifugation force. Anim Feed Sci Technol 2019. [DOI: 10.1016/j.anifeedsci.2018.07.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
21
|
Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products. Food Chem 2019; 272:133-140. [DOI: 10.1016/j.foodchem.2018.07.201] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 07/20/2018] [Accepted: 07/25/2018] [Indexed: 11/18/2022]
|
22
|
Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.033] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
23
|
Surasani VKR, Mandal A, Pandey A. Utilization of freshwater mussel (Lamellidens marginalis) for the isolation of proteins through pH shift processing: characterization of isolates. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:31497-31507. [PMID: 30203350 DOI: 10.1007/s11356-018-3154-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2018] [Accepted: 09/04/2018] [Indexed: 06/08/2023]
Abstract
Study was conducted to use underutilized freshwater mussel (Lamellidens marginalis) for the recovery of proteins using pH shift method and to study the functionality and characteristics of the recovered isolates. From the pH range tested (pH 2.0-13.0), maximum protein yields were obtained during solubilization at pH 2.0 and pH 13.0 (p < 0.05). During the protein recovery process, pH 13.0 was found to have minimal effect on proteins resulting in higher protein yields compared to pH 2.0. Isolates obtained by both acidic and alkaline solubilization processes had low stability and poor gel network. Total lipid content, total myoglobin, and pigment contents were reduced significantly (p < 0.05) during pH shift processing, resulting in whiter protein isolates and protein gels. All the essential amino acids were present in the isolates recovered by acid and alkaline solubilization, indicating the complete recovery of amino acids. No microbial counts were observed in any of the isolates prepared using acid and alkaline-aided processing. Acid and alkaline solubilization (pH shift) process was found to be promising for the recovery of proteins from underutilized freshwater mussel thus by reducing the supply demand gap.
Collapse
Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Harvest and Post-harvest Technology, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India.
| | - Amit Mandal
- Department of Aquaculture, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India
| | - Abhed Pandey
- Department of Aquaculture, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India
| |
Collapse
|
24
|
Xu XY, Cao Y, Zhang H, Yaqoob S, Zheng MZ, Wu YZ, Zhao CB, Liu JS. Effects of cornstarch on the gel properties of black bean protein isolate. J Texture Stud 2018; 49:548-555. [PMID: 30019758 DOI: 10.1111/jtxs.12353] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 07/04/2018] [Accepted: 07/09/2018] [Indexed: 11/30/2022]
Abstract
The effects of common starch (CS) and high amylopectin starch (HAS) from corn on the properties of heat induced black bean protein isolate (BBPI) gels prepared by heating at 95°C for 30 min were investigated by using dynamic oscillatory rheometer, texture analyzer, and scanning electron microscopy (SEM). Compared with BBPI alone, the presence of cornstarch (1-4%, wt/vol) could improve storage modulus (G') and textural properties of BBPI (10%, wt/vol) gels. The mixed system of BBPI and 4% (wt/vol) HAS exhibited the highest G' and formed the gel faster and more easily, which resulted in firmer and more elastic gel than BBPI-CS at all starch concentrations. It was possible that HAS had lower pasting temperature and higher viscosity than CS, which was beneficial to the formation of BBPI gel network and strengthened the stability of network structure. Moreover, it might also be related to the synergistic effect between protein and starch. The CS and HAS existed in the BBPI gel network could bind water, leading to the increase in the water-holding capacity (WHC) of mixed gels, especially 4% (wt/vol) HAS, which was related to homogeneous and compact microstructure with small pores.
Collapse
Affiliation(s)
- Xiu-Ying Xu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Yong Cao
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Sanabil Yaqoob
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Ming-Zhu Zheng
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Yu-Zhu Wu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Cheng-Bin Zhao
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| | - Jing-Sheng Liu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, People's Republic of China
| |
Collapse
|
25
|
Surasani VKR. Acid and alkaline solubilization (pH shift) process: a better approach for the utilization of fish processing waste and by-products. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:18345-18363. [PMID: 29790052 DOI: 10.1007/s11356-018-2319-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Accepted: 05/13/2018] [Indexed: 06/08/2023]
Abstract
Several technologies and methods have been developed over the years to address the environmental pollution and nutritional losses associated with the dumping of fish processing waste and low-cost fish and by-products. Despite the continuous efforts put in this field, none of the developed technologies was successful in addressing the issues due to various technical problems. To solve the problems associated with the fish processing waste and low-value fish and by-products, a process called pH shift/acid and alkaline solubilization process was developed. In this process, proteins are first solubilized using acid and alkali followed by precipitating them at their isoelectric pH to recover functional and stable protein isolates from underutilized fish species and by-products. Many studies were conducted using pH shift process to recover proteins from fish and fish by-products and found to be most successful in recovering proteins with increased yields than conventional surimi (three cycle washing) process and with good functional properties. In this paper, problems associated with conventional processing, advantages and principle of pH shift processing, effect of pH shift process on the quality and storage stability of recovered isolates, applications protein isolates, etc. are discussed in detail for better understanding.
Collapse
Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Hoige Bazar, Mangalore, Karnataka, 575001, India.
| |
Collapse
|
26
|
Abdollahi M, Undeland I. Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2138-x] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
27
|
Warren D, Paker I, Jaczynski J, Matak KE. Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp. J Food Sci 2018; 83:1970-1979. [PMID: 29846939 DOI: 10.1111/1750-3841.14170] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 03/20/2018] [Accepted: 03/29/2018] [Indexed: 11/30/2022]
Abstract
The objective of this study was to evaluate the nutritional quality and physical characteristics of soluble proteins separated from silver carp at 4, 20, and 40 °C. Ground silver carp was diluted, and soluble proteins were separated by centrifugation and dried. The proximate composition (dry wt) of the protein powders averaged 82.42% protein, 3.25% lipid, and 14.50% ash. Average protein recovery yield was 11.78% with the better yields occurring at 20 °C (P < 0.05). Mineral profile revealed greater concentrations of Fe, Mg, P, and Na when compared to the initial homogenate. More saturated and monounsaturated fatty acids were recovered in the 4 °C powder and the least in the 40 °C powder (P < 0.05). Polyunsaturated fatty acids displayed a reverse trend, with the greatest concentration in the 40 °C powder and the least in the 4 °C powder (P < 0.05). The amino acid profile revealed that the protein powder met all FAO/WHO/UNO amino acid requirements for adults. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed high amounts of low and medium molecular weight (MW) proteins (10-15 and 25-50 kDa, respectively). Two-dimensional (2-D) electrophoresis indicated that the low MW proteins possessed a neutral isoelectric point relative to that of the medium MW proteins. The protein powder was significantly less soluble (P < 0.05) than whey protein concentrate 80 at every pH tested (pH 3.0 to 11.0). Similar tendencies were seen when ionic strength was shifted (0.0 to 1.1 I; P < 0.05). Soluble protein powders derived from silver carp are nutrient rich and have physical characteristics resembling whey protein concentrate. Changes in process temperature had limited effects on protein powder composition. PRACTICAL APPLICATION Soluble proteins contribute to 20 to 40% of fish protein and are soluble in neutral salt solutions. Much of the sarcoplasmic proteins are lost when they solubilize in processing water and are discarded similarly to how whey protein was once discarded during dairy processing. When government regulations on whey disposal were implemented, the dairy industry responded by repurposing the high-quality protein for human use and it is now a billion dollar industry. The aim of this research project was to verify the composition of an otherwise overlooked protein source.
Collapse
Affiliation(s)
- Derek Warren
- Authors are with Animal and Nutritional Sciences, West Virginia Univ., Morgantown, WV, 26506, USA
| | - Ilgin Paker
- Authors are with Animal and Nutritional Sciences, West Virginia Univ., Morgantown, WV, 26506, USA
| | - Jacek Jaczynski
- Authors are with Animal and Nutritional Sciences, West Virginia Univ., Morgantown, WV, 26506, USA
| | - Kristen E Matak
- Authors are with Animal and Nutritional Sciences, West Virginia Univ., Morgantown, WV, 26506, USA
| |
Collapse
|
28
|
Moosavi‐Nasab M, Mohammadi R, Oliyaei N. Physicochemical evaluation of sausages prepared by lantern fish ( Benthosema pterotum) protein isolate. Food Sci Nutr 2018; 6:617-626. [PMID: 29876113 PMCID: PMC5980297 DOI: 10.1002/fsn3.583] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 12/01/2017] [Accepted: 12/04/2017] [Indexed: 11/14/2022] Open
Abstract
The purpose of this study was to show how sausages produced with lantern fish (Benthosema pterotum) protein isolate at two levels 4% (sample A) and 2% (sample B), and then, the physicochemical and sensory properties of sausages (A and B) were determined during the storage (14, 30, and 60 days) at 4°C. Firstly, fish protein isolate (FPI) prepared at alkaline pH (12). It was found that the acidic value, peroxide value (PV), and thiobarbituric acid (TBA) value of sausages increased during the storage. The highest level of TBA value was found at the second month of storage as 0.51 mg malonaldehyde/kg. The PV and acidic value reached to 9.45 meq/kg and 4.82 at the end of storage, respectively. Moreover, the stiffness, adherence, and springiness were assessed by texture profile analysis which was found sausages containing FPI had stronger texture and structure compared to control sample. The SDS-PAGE analysis identified the proteins from 15.4 to 202.3 kDa, which exhibit no major differences in protein patterns of two types of sausages. Furthermore, sensory evaluation diagnostic was carried out in terms of the sensory attributes such as texture, flavor, odor, color, and overall acceptability, and the results indicated the greatest overall acceptability in samples containing 2% FPI.
Collapse
Affiliation(s)
- Marzieh Moosavi‐Nasab
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
| | - Rezvan Mohammadi
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
| | - Najme Oliyaei
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
| |
Collapse
|
29
|
Surasani VKR, Kudre T, Ballari RV. Recovery and characterization of proteins from pangas (Pangasius pangasius) processing waste obtained through pH shift processing. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:11987-11998. [PMID: 29450777 DOI: 10.1007/s11356-018-1456-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Accepted: 02/01/2018] [Indexed: 06/08/2023]
Abstract
Study was conducted to recover proteins from pangas (Pangasius pangasius) processing waste (fillet frames) using pH shift method and to characterize the recovered isolates. pH 2.0 from acidic range and pH 13.0 from alkaline range were found to have maximum protein recovery (p < 0.05). During the recovery process, acidic pH (pH 2.0) was found to have minimal effect on proteins resulting in more stable isolates and strong protein gels. Alkaline pH (pH 13.0) caused protein denaturation resulting in less stable proteins and poor gel network. Both acidic and alkaline-aided processing caused significant (p < 0.05) reductions in total lipid, myoglobin, and pigment content thus by resulting in whiter protein isolates and gels. The content of total essential amino acids increased during pH shift processing, indicating the enrichment of essential amino acids. No microbial counts were detected in any of the isolates prepared using acid and alkaline extraction methods. pH shift processing was found to be promising in the utilization of fish processing waste for the recovery of functional proteins from pangas processing waste thus by reducing the supply demand gap as well pollution problems.
Collapse
Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Harvest and Post-harvest Technology, College of Fisheries, GADVASU, Ludhiana, Punjab, 141004, India.
| | - Tanaji Kudre
- CSIR-Central Food Technological Research Institute, Mysore, Karnataka, India
| | | |
Collapse
|
30
|
Lynch SA, Álvarez C, O'Neill EE, Keenan DF, Mullen AM. Optimization of protein recovery from bovine lung by pH shift process using response surface methodology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1951-1960. [PMID: 28914454 DOI: 10.1002/jsfa.8678] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 07/14/2017] [Accepted: 09/10/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Response surface methodology (RSM) was used in a sequential manner to optimize solubilization and precipitation conditions in the recovery of protein from bovine lung using pH shift. RESULTS Separate D-optimal designs were employed for protein solubilization and precipitation. Independent variables investigated for protein solubilization were time (10-120 min), temperature (4-20 °C), pH (8.0-11.0) and solvent/sample ratio (2.5-10). Variables for protein precipitation were time (0-60 min) and pH (4.25-6.00). Soluble protein yields ranged from 323 to 649 g kg-1 and the quadratic model for protein solubilization revealed a coefficient of determination R2 of 0.9958. Optimal conditions for maximum protein solubility were extraction time 140 min, temperature 19 °C, pH 10.8 and solvent/sample ratio 13.02. Protein precipitation yields varied from 407 to 667 g kg-1 , giving a coefficient of determination R2 of 0.9335. Optimal conditions for maximum protein precipitation were pH 5.03 and 60 min. Based on the RSM model, solubilization conditions were manipulated to maximize protein solubilization under reduced water and alkaline usage. These conditions were also validated. CONCLUSION Models for solubilization and precipitation using bovine and porcine lung were validated; predicted and actual yields were in good agreement, showing cross-species applicability of the results. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Sarah A Lynch
- Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Carlos Álvarez
- Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Eileen E O'Neill
- Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Derek F Keenan
- Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Anne Maria Mullen
- Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| |
Collapse
|
31
|
Surasani VKR, Khatkar SK, Singh S. “Effect of process variables on solubility and recovery yields of proteins from pangas (Pangasius pangasius) frames obtained by alkaline solubilization method: Characteristics of isolates”. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.09.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
32
|
Abdollahi M, Rezaei M, Jafarpour A, Undeland I. Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach. Food Chem 2017; 242:568-578. [PMID: 29037731 DOI: 10.1016/j.foodchem.2017.09.045] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2017] [Revised: 08/14/2017] [Accepted: 09/11/2017] [Indexed: 10/18/2022]
Abstract
Collagen and collagen hydrolysate (CH) was recovered from the bone and skin containing sediment residue emerging during pH-shift-based protein isolation from silver carp. Hydrolysis resulted in higher yield (15.1-15.4%) compared to collagen isolation by acid or pepsin (3.1-5.9%) (p<0.05). Isolated collagens were characterized as type I and maintained their triple-helical structure, confirmed by SDS-PAGE and FTIR. Pepsin-hydrolysis and sequential hydrolysis by pepsin and trypsin hydrolyzed all heavy molecular weight chains of collagen but sequential hydrolysis yielded higher degree of hydrolysis. When CH was added to a silver carp protein isolate prior to gelation, the gel behavior was dependent on molecular weight of the added CH. More hydrolyzed collagen emerging from sequential hydrolysis improved water holding capacity of the gel while reducing its breaking force. Thus, residue from pH-shift processing of fish can be used for isolation of high quality collagen/CH and provides a promising basis for a multiple-product fish biorefinery.
Collapse
Affiliation(s)
- Mehdi Abdollahi
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden; Department of Seafood processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran.
| | - Masoud Rezaei
- Department of Seafood processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran.
| | - Ali Jafarpour
- Department of Fisheries, Sari Agricultural Sciences and Natural Resources University, P.O. Box 578, Sari, Iran
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
| |
Collapse
|
33
|
Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
34
|
Abdollahi M, Rezaei M, Jafarpour A, Undeland I. Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology. Food Chem 2017; 229:695-709. [DOI: 10.1016/j.foodchem.2017.02.133] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2016] [Revised: 01/29/2017] [Accepted: 02/27/2017] [Indexed: 10/20/2022]
|
35
|
Ortiz-Viedma J, Romero N, Puente L, Burgos K, Toro M, Ramirez L, Rodriguez A, Barros-Velazquez J, Aubourg SP. Antioxidant and antimicrobial effects of stevia (Stevia rebaudiana
Bert.) extracts during preservation of refrigerated salmon paste. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600467] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jaime Ortiz-Viedma
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Nalda Romero
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Luís Puente
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Katherine Burgos
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - María Toro
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Leslie Ramirez
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Alicia Rodriguez
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Jorge Barros-Velazquez
- Department of Analytical Chemistry; Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; Lugo Spain
| | - Santiago P. Aubourg
- Department of Food Science and Technology; Marine Research Institute (CSIC); Vigo Spain
| |
Collapse
|
36
|
Zhao X, Xing T, Chen X, Han MY, Xu XL, Zhou GH. Yield, thermal denaturation, and microstructure of proteins isolated from pale, soft, exudative chicken breast meat by using isoelectric solubilization/precipitation. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.04.035] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
37
|
Chen X, Tume RK, Xu X, Zhou G. Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities. Crit Rev Food Sci Nutr 2017; 57:3260-3280. [DOI: 10.1080/10408398.2015.1110111] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Xing Chen
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
| | - Ron K. Tume
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
| |
Collapse
|
38
|
Chaijan M, Panpipat W. Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0187] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The effect of acid and alkaline pH shift processes on removal of total lipids, cholesterol, nucleic acids and haem pigments during production of protein isolates from broiler meat was investigated. The gel-forming ability of resulting protein isolates were evaluated in comparison with raw broiler meat and water washed broiler meat. Significant reduction of total lipids, cholesterol, nucleic acids and haem proteins was obtained from both pH shift processes (p < 0.05). Acid process recovered more protein with less total haem pigments resulting in a greater breaking force and whiteness of the isolate gel compared to alkaline counterpart (p < 0.05). However, protein isolate gels showed inferior deformation and water holding capacity to washed mince gel (p < 0.05). Therefore, the pH shift processing could be used to produce a functional protein isolate with low nucleic acids, haem pigments and lipids and, thereby, reduced cholesterol level. The protein isolates, particularly acid version, still had good gelling properties.
Collapse
|
39
|
Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1893-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
40
|
Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle. Food Chem 2016; 212:213-24. [DOI: 10.1016/j.foodchem.2016.05.165] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Revised: 04/18/2016] [Accepted: 05/26/2016] [Indexed: 11/21/2022]
|
41
|
Panpipat W, Chaijan M. Functional properties of pH-shifted protein isolates from bigeye snapper (Priacanthus tayenus) head by-product. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1171778] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Worawan Panpipat
- Functional Food Research Unit, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Thailand
| | - Manat Chaijan
- Functional Food Research Unit, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Thailand
| |
Collapse
|
42
|
Molecular forces study and microstructure and gelling properties of smooth hound protein gels prepared by heat-induced gelation process: Effect of pH variation on textural and functional properties. Process Biochem 2016. [DOI: 10.1016/j.procbio.2016.07.015] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
43
|
Babaei P, Marashi SA, Asad S. Genome-scale reconstruction of the metabolic network in Pseudomonas stutzeri A1501. MOLECULAR BIOSYSTEMS 2016; 11:3022-32. [PMID: 26302703 DOI: 10.1039/c5mb00086f] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Pseudomonas stutzeri A1501 is an endophytic bacterium capable of nitrogen fixation. This strain has been isolated from the rice rhizosphere and provides the plant with fixed nitrogen and phytohormones. These interesting features encouraged us to study the metabolism of this microorganism at the systems-level. In this work, we present the first genome-scale metabolic model (iPB890) for P. stutzeri, involving 890 genes, 1135 reactions, and 813 metabolites. A combination of automatic and manual approaches was used in the reconstruction process. Briefly, using the metabolic networks of Pseudomonas aeruginosa and Pseudomonas putida as templates, a draft metabolic network of P. stutzeri was reconstructed. Then, the draft network was driven through an iterative and curative process of gap filling. In the next step, the model was evaluated using different experimental data such as specific growth rate, Biolog substrate utilization data and other experimental observations. In most of the evaluation cases, the model was successful in correctly predicting the cellular phenotypes. Thus, we posit that the iPB890 model serves as a suitable platform to explore the metabolism of P. stutzeri.
Collapse
Affiliation(s)
- Parizad Babaei
- Department of Biotechnology, College of Science, University of Tehran, Tehran, Iran.
| | | | | |
Collapse
|
44
|
Qi XM, Liao E, Wang L, Lin H, Xue CH. Extracting Protein from Antarctic Krill ( Euphausia superba). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.904461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Xiang-Ming Qi
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - E. Liao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Lu Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Chang-Hu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| |
Collapse
|
45
|
Chang T, Wang C, Yang H, Xiong S, Liu Y, Liu R. Effects of the Acid- and Alkali-Aided Processes on Bighead Carp (Aristichthys nobilis) Muscle Proteins. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1085395] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Tong Chang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Chenjie Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, Hunan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China
- Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, Hunan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China
- Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, China
| | - Youming Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, Hunan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China
- Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, Hunan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China
- Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, China
| |
Collapse
|
46
|
Wald M, Rehbein H, Beermann C, Bußmann B, Schwarz K. Purification and characterization of pepsinogen and pepsin from the stomach of rainbow trout (Oncorhynchus mykiss). Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2692-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
47
|
Wang HL, Chou CH, Yu YS, Hsu CL, Wang SY, Ko YF, Chen YC. Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1609-17. [PMID: 25988217 DOI: 10.1002/jsfa.7262] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2014] [Revised: 04/29/2015] [Accepted: 05/15/2015] [Indexed: 05/23/2023]
Abstract
BACKGROUND The meat of spent hens is hard to use owing to its small amount and poor quality. A washing process to remove sarcoplasmic proteins and other impurities can prolong the shelf life of surimi-like products. Owing to the benefits of omega-3 polyunsaturated fatty acids (ω-3 PUFAs), functional foods fortified with ω-3 PUFAs are increasingly being marketed. Hence, in this study, ω-3 FA-fortified chicken surimi was manufactured, and how to ameliorate its lipid peroxidation during frozen storage was investigated. RESULTS A 0.10% (w/v) solution of sodium chloride (NaCl) instead of distilled water in the third washing step decreased (P < 0.05) myofibrillar protein loss and moisture content of spent hen breast protein recoveries. Oil droplets in fish, flaxseed or soybean oil-added chicken surimi were well distributed. Moreover, flaxseed oil addition increased (P < 0.05) total ω-3 FAs and ω-3/ω-6 FA ratio, while only fish oil provided long-chain PUFAs. Oil addition decreased (P < 0.05) hardness and gumminess of chicken surimi, while flaxseed oil resulted in more (P < 0.05) yellow surimi than fish and soybean oil. Fish oil-added samples showed higher (P < 0.05) lipid oxidation than flaxseed or soybean oil-added samples under -15 to -10 °C storage, but α-tocopherol addition ameliorated it. CONCLUSION A novel semi-manufactured chicken surimi product with nutritional benefits could be developed by fortification with fish or flaxseed oil.
Collapse
Affiliation(s)
- Hao-Lun Wang
- Department of Animal Science and Technology, National Taiwan University, Taipei, 106, Taiwan
| | - Chung-Hsi Chou
- School of Veterinary Medicine, National Taiwan University, Taipei, 106, Taiwan
| | - Yu-Shan Yu
- Health Bureau of Taichung City Government, Taichung, 420, Taiwan
| | - Chin-Lin Hsu
- School of Nutrition, Chung-Shan Medical University, Taichung, 402, Taiwan
| | - Sheng-Yao Wang
- Experimental Farm, Collage of Bioresources and Agriculture, National Taiwan University, Taipei, 106, Taiwan
| | - Yi-Feng Ko
- Department of Animal Science and Technology, National Taiwan University, Taipei, 106, Taiwan
- Seafood Technology Division, Fish Research Institute, Council of Agriculture, Keelung, 202, Taiwan
| | - Yi-Chen Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, 106, Taiwan
| |
Collapse
|
48
|
Oliyaei N, Ghorbani M, Moosavi-Nasab M, Sadeghimahoonak AR, Maghsoudloo Y. Effect of Temperature and Alkaline pH on the Physicochemical Properties of the Protein Isolates Extracted from the Whole Ungutted Lanternfish (Benthosema pterotum). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.940564] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Najmeh Oliyaei
- Department of Food Science & Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Mohammad Ghorbani
- Department of Food Science & Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Marzieh Moosavi-Nasab
- Seafood Processing Research Group, Department of Food Science and Technology, Shiraz University, Shiraz, Iran
| | - A. R. Sadeghimahoonak
- Department of Food Science & Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Yahya Maghsoudloo
- Department of Food Science & Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| |
Collapse
|
49
|
Rodrigues Freitas I, Cortez-Vega WR, Prentice C. Physicochemical and Functional Properties of Protein Recovered from Fish Waste. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2015.1008714] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
50
|
Zhong S, Liu S, Cao J, Chen S, Wang W, Qin X. Fish Protein Isolates Recovered from Silver Carp (Hypophthalmichthys molitrix) By-Products Using Alkaline pH Solubilization and Precipitation. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2013.865282] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|