Effect of organic acid on recovery yields and characteristics of rohu ( Labeo rohita ) protein isolates extracted using pH shift processing

2019 ◽  
Vol 99 (14) ◽  
pp. 6546-6551
Author(s):  
Vijay Kumar Reddy Surasani ◽  
CV Raju ◽  
MV Chandra ◽  
Uzair Shafiq ◽  
IP Lakshmisha
Keyword(s):  
Organic Acid ◽  
Labeo Rohita ◽  
Protein Isolates ◽  
Ph Shift

scholarly journals 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 ◽  
Vol 11 (2) ◽  
pp. 230
Author(s):  
Tanja Kakko ◽  
Annelie Damerau ◽  
Anni Nisov ◽  
Anna Puganen ◽  
Saska Tuomasjukka ◽  
...  
Keyword(s):  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Lipid Oxidation ◽  
Rutilus Rutilus ◽  
Clupea Harengus ◽  
Roach Rutilus Rutilus ◽  
Protein Isolates ◽  
Ph Shift ◽  
Baltic Herring

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.

Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes

2017 ◽  
Vol 13 (4) ◽  
Author(s):  
Manat Chaijan ◽  
Worawan Panpipat
Keyword(s):  
Nucleic Acids ◽  
Protein Isolate ◽  
Total Lipids ◽  
Functional Protein ◽  
Broiler Meat ◽  
Protein Isolates ◽  
Ph Shift ◽  
Gelling Properties ◽  
Gel Forming Ability ◽  
Water Holding

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.

Protein isolates from jumbo squid (Dosidicus gigas) by pH-shift processing

2009 ◽  
Vol 44 (5) ◽  
pp. 584-587 ◽  
Author(s):  
Hugo Palafox ◽  
Julio H. Córdova-Murueta ◽  
María A. Navarrete del Toro ◽  
Fernando L. García-Carreño
Keyword(s):  
Dosidicus Gigas ◽  
Protein Isolates ◽  
Ph Shift ◽  
Jumbo Squid

Properties of hydrolysed saithe protein isolates prepared via pH shift process with and without dewatering

LWT ◽  
2011 ◽  
Vol 44 (10) ◽  
pp. 1999-2004 ◽  
Author(s):  
Sigrún M. Halldórsdóttir ◽  
Patricia Y. Hamaguchi ◽  
Hólmfrídur Sveinsdóttir ◽  
Hordur G. Kristinsson ◽  
Arnljótur B. Bergsson ◽  
...  
Keyword(s):  
Protein Isolates ◽  
Ph Shift

scholarly journals ISOLATION, CHARACTERIZATION, AND DETERMINATION OF ANTIOXIDATIVE PROPERTIES OF PROTEIN EXTRACTED FROM ROHU (LABEO ROHITA) FISH SKIN

2020 ◽  
pp. 79-83
Author(s):  
NABANITA GHOSH ◽  
BHATTACHARYYA DK
Keyword(s):  
Molecular Weight ◽  
High Performance ◽  
Antioxidative Activity ◽  
Labeo Rohita ◽  
Dry Weight ◽  
Fish Skin ◽  
Frap Assay ◽  
Salting Out ◽  
Protein Isolates ◽  
Skin Protein

Objective: Isolation, characterization and analysis of antioxidant activity of protein extracted from Labeo rohita skin. Methods: The present work aimed to characterize protein isolated from Indian major carp L. rohita skin. Protein isolation was carried out by the salting-out method and the protein content was estimated with bovine serum albumin. Isolated protein was subjected to Fourier-transform infrared analyzer to identify the presence of –NH3 group to be claimed as protein. It was also subjected to high-performance liquid chromatography (HPLC) analyzer and run against standard collagen (Sigma), the molecular weight of the protein was determined through mass spectroscopy (MS) to know the protein structure more precisely the protein isolate was studied under a scanning electron microscope (SEM). Antioxidative activity of the crude protein sample was studied through 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant potential (FRAP) assay, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. Results: The protein isolated was 23% of the dry weight of fish skin. In HPLC analysis, the isolated protein gives peaks that are similar to that of standard collagen, and in MS, its molecular weight was near about 300 kDa, which is the molecular weight of collagen type 1. The SEM image shows a crystal structure of protein isolates. Results of antioxidative property show that fish skin protein isolates have good antioxidative activity also. Conclusion: The isolated protein was collagen and it can be used as a replacer of the renowned market available collagen.

Inhibition Effect of Ultrasound on the Formation of Lysinoalanine in Rapeseed Protein Isolates during pH Shift Treatment

2021 ◽  
Author(s):  
Yihe Li ◽  
Zhaoli Zhang ◽  
Wenbin Ren ◽  
Yang Wang ◽  
Benjamin Kumah Mintah ◽  
...  
Keyword(s):  
Protein Isolates ◽  
Inhibition Effect ◽  
Ph Shift ◽  
Rapeseed Protein

scholarly journals Nutritional and Digestive Properties of Protein Isolates Extracted from the Muscle of the Common Carp Using pH-Shift Processing

2016 ◽  
Vol 41 (1) ◽  
pp. e12847 ◽  
Author(s):  
Yuanyong Tian ◽  
Wei Wang ◽  
Chunhong Yuan ◽  
Long Zhang ◽  
Jinyang Liu ◽  
...  
Keyword(s):  
Common Carp ◽  
Protein Isolates ◽  
Ph Shift ◽  
The Common

scholarly journals Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 950
Author(s):  
Mehdi Abdollahi ◽  
Haizhou Wu ◽  
Ingrid Undeland
Keyword(s):  
Protein Isolate ◽  
Processing Technology ◽  
Protein Recovery ◽  
Food Ingredients ◽  
Protein Isolates ◽  
Ph Shift ◽  
Vitamins E And C ◽  
Copper Zinc ◽  
Mechanical Separation ◽  
Mechanically Separated Meat

Impacts of processing technology (mechanical separation and pH-shift processing) on protein recovery from salmon, herring and cod backbones and the content of macro- and micronutrients in the recovered protein enriched products were investigated. Mechanical separation led to higher protein recovery compared with the pH-shift process and using both techniques, recovery ranked the species as herring > salmon > cod. However, the pH-shift process up-concentrated protein from herring and salmon backbones more efficiently than mechanical separation by removing more fat and ash. This consequently reduced n-3 PUFA and vitamin D content in their protein isolates compared with the backbones and mechanically separated meat (MSM). Cod protein isolate, however, contained higher levels of these nutrients compared with MSM. Mechanical separation concentrated vitamins E and C in salmon MSM but not for cod and herring. Opposite, pH-shift processing reduced levels of these two vitamins for cod and herring backbones, while vitamins D and C were reduced for salmon. For minerals, selenium, calcium, magnesium, and potassium were lower in protein isolates than MSM, while copper, zinc, iron and manganese were similar or higher. Overall, there is a major potential for upcycling of fish backbones to food ingredients, but processing technology should be carefully balanced against the desired nutrient profile and final application area.

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