Protein Isolation from Gutted Herring (Clupea harengus) Using pH-Shift Processes
Artikel i vetenskaplig tidskrift, 2010
Herring (Clupea harengus) and other pelagic fish species are mainly used for fish meal and oil production and not for human consumption. In this study, acid pH-shift processing and alkaline pH-shift processing were used to isolate proteins from whole gutted herring with the aim to investigate the potential use of herring proteins as a food ingredient. The acid and alkaline processes gave rise to similar protein yields, 59.3 and 57.3%. The protein isolates from both processes had a significantly (p < 0.05) whiter color and higher protein and lower lipid contents than the starting material. The removal of ash was >80% for both processes, with a trend (p = 0.07) toward higher removal during the alkaline process. Also, Ca and Mg removal was significantly (p < 0.05) higher during the alkaline process. The isolated proteins from the acid process contained myosin degradation products and had a lower salt solubility than proteins from the alkaline process. Both protein isolates had an amino acid profile meeting the recommendations for adults according to FAO/WHO/UNU and could produce a surimi gel of medium strength. The results show that pH-shift processing could be a valuable method for the production of functional food proteins from gutted herring.
precipitation
functional-properties
Herring
isoelectric
solubilization
functionality
acid
alkaline
muscle proteins
light muscle
additives
recovery
protein
lipid oxidation
acid
solubilization/precipitation
alkaline solubilization process
cod muscle
Författare
Sofia Marmon
Chalmers, Kemi- och bioteknik, Livsvetenskaper
Ingrid Undeland
Chalmers, Kemi- och bioteknik, Livsvetenskaper
Journal of Agricultural and Food Chemistry
0021-8561 (ISSN) 1520-5118 (eISSN)
Vol. 58 19 10480-10486Drivkrafter
Hållbar utveckling
Ämneskategorier
Biokemi och molekylärbiologi
Livsmedelsvetenskap
Styrkeområden
Livsvetenskaper och teknik (2010-2018)
DOI
10.1021/jf101057q