Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products
Artikel i vetenskaplig tidskrift, 2023

High acid-consumption and lipid oxidation are challenges when recovering functional proteins from herring co-products via pH-shift-processing. Here, lingonberry press-cake (LP), which is abundant in organic acids and phenolics, was added to alkali-solubilized herring-co-product-proteins (2.5–30 % LP per dry weight) aiming to aid protein precipitation, save hydrochloric acid (HCl) and provide oxidative stability. The results revealed 5–30 % LP addition reduced HCl-consumption by 13–61 % and 19–79 % when precipitating proteins at pH 5.5 and 6.5, respectively. Higher LP% decreased protein content and lightness of protein isolates but raised the lipid content. Precipitation at pH 6.5 used less acid, reduced total protein yield and raised moisture content and darkness of isolates. Contrary to controls, lipid oxidation-derived volatiles did not develop in protein isolates precipitated with 10 % and 30 % LP, neither during the process itself nor during 21 days on ice. Altogether, LP was identified as a promising all-natural processing-aid to use during herring protein isolation.

Side stream valorization

Protein recovery


Protein isolation

Acid consumption

Lipid oxidation

Volatile aldehydes


Jingnan Zhang

Chalmers, Life sciences, Livsmedelsvetenskap

Mehdi Abdollahi

Chalmers, Life sciences, Livsmedelsvetenskap

Anna Ström

Chalmers, Kemi och kemiteknik, Tillämpad kemi

Ingrid Undeland

Chalmers, Life sciences, Livsmedelsvetenskap

Food Chemistry: X

25901575 (eISSN)

Vol. 17 100592

Mot en ny generation hållbara sjömatsprodukter - en cross-process-approach (CROSS)

Formas (2016-00246), 2016-01-01 -- 2021-12-31.


Biokemi och molekylärbiologi







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