Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish () Quality and volatile profiles of catfish protein isolate

2021 ◽  
pp. 130365
Author(s):  
Hatairad Phetsang ◽  
Worawan Panpipat ◽  
Ingrid Undeland ◽  
Atikorn Panya ◽  
Natthaporn Phonsatta ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Protein Isolates ◽  
Ph Shift ◽  
Hybrid Catfish ◽  
Volatile Profiles

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.

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.

scholarly journals Extraction of Protein Isolates From Grouper (Epinephelus Diacanthus) Filleting Waste Using pH Shift Method; Influence of Process Variables on Recoveries

2021 ◽  
Author(s):  
Uzair Shafiq ◽  
Kirankumar Gopalbai Baraiya ◽  
VIJAY KUMAR REDDY SURASANI ◽  
Sagar Joshi ◽  
Raju Chikoppa Varadaraju
Keyword(s):  
Extraction Process ◽  
Protein Isolate ◽  
Raw Material ◽  
Solvent Ratio ◽  
Process Variables ◽  
Optimum Conditions ◽  
Shift Method ◽  
Protein Isolates ◽  
Ph Shift ◽  
Alkaline Range

Abstract Recovery of proteins from grouper (Epinephelus diacanthus) filleting waste was done using isoelectric solubilization method. During the isolation, influence of process variables such as; temperature, ratio of solvent and homogenate, pH, time of centrifugation and speed of centrifugation on protein yields was studied. It was observed that the homogenate to solvent ratio, centrifugation speed protein recoveries. For isolating the proteins from grouper waste using pH shift process the optimum conditions found were; pH-11.0 in alkaline range, pH 3.0 in acidic range, 120 min extraction time, homogenate to solvent ratio of 1:6 and centrifugation speed of 10000 rpm. During the pH shift processing of grouper proteins myoglobin, total pigments and lipid content of proteins were reduced by 90.77, 70.79 and 82.69%, and 93.91, 79.59 and 82.04%, in alkaline and acidic extraction process, respectively. A significant increase in the lightness and whiteness values of the isolates was observed as compared to the raw material. Protein isolates obtained using acidic solubilisation process were found to be whiter than alkali-aided protein isolate.

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.

scholarly journals Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Na Thi Ty Ngo ◽  
Fereidoon Shahidi
Keyword(s):  
Functional Properties ◽  
Protein Extraction ◽  
Protein Profile ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Foaming Properties ◽  
Oil Absorption ◽  
Protein Isolates ◽  
Water Holding

AbstractCamelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties investigated. SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract. The application of ultrasound significantly improved protein extraction/content and functional properties (water holding capacity, oil absorption capacity, emulsifying foaming properties, and protein solubility) of camelina protein isolate and sophia protein isolate. The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate. These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry. Graphical Abstract

scholarly journals Enhanced Solubility of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 703
Author(s):  
Hristo Kalaydzhiev ◽  
Radoslav Georgiev ◽  
Petya Ivanova ◽  
Magdalena Stoyanova ◽  
Cristina L. M. Silva ◽  
...  
Keyword(s):  
Protein Solubility ◽  
Rapeseed Meal ◽  
Protein Isolate ◽  
Protein Fractions ◽  
Isoelectric Precipitation ◽  
Protein Isolates ◽  
Sds Page ◽  
Enhanced Solubility ◽  
Meal Protein ◽  
Biochemical Analyses

The solubility of plant protein isolates is a key determinant of their potential application. Two protein isolates (PI) from ethanol-treated industrial rapeseed meal, PI10.5–2.5 and PI2.5–8.5, were prepared by sequential isoelectric precipitation of alkali-extracted proteins (pH 12) starting from pH 10.5 to 2.5 or from pH 2.5 to 8.5, respectively. Biochemical analyses revealed that PI2.5–8.5 contained a higher amount of crude protein (72.84%) than PI10.5–2.5 (68.67%). In the same protein isolate, the level of total phenols (0.71%) was almost two-fold higher than that in PI10.5–2.5 (0.42%). No glucosinolates were established in both protein isolates. SDS-PAGE analysis demonstrated that PI10.5–2.5 contained 10 to 15 kDa protein fractions in a relatively higher amount, while PI2.5–8.5 was enriched in 18 to 29 kDa protein fractions. PI10.5–2.5 exhibited high solubility, varying from 41.74% at pH 4.5 to 65.13% at pH 6.5, while PI2.5–8.5 was almost two-fold less soluble under the same conditions. Up to pH 5.5, the addition of NaCl at 0.03 and 0.25 M diminished the solubility of PI2.5–8.5, while the solubility of PI10.5–2.5 was increased. The supplementation of PI10.5–2.5 with 0.25 M NaCl enhanced the protein solubility to 56.11% at pH 4.5 and 94.26% at pH 6.5. The addition of 0.03 M NaCl also increased the solubility of this protein isolate but to a lower extent. Overall, the approach for sequential precipitation of proteins influenced the biochemical characteristics, protein fractional profile and solubility of prepared protein isolates.

scholarly journals Protein Isolates from Fermented Melon Seeds Promoted Differential Expression in Liver and Pancreas of Streptozotocin Induced Diabetic Male Wistar Rats

2020 ◽  
pp. 6-18
Author(s):  
A. O. Iyoriobhe ◽  
A. O. Abiola ◽  
P. A. Adedigba ◽  
P. H. Fagbenro ◽  
T. A. Adebisi ◽  
...  
Keyword(s):  
Body Weight ◽  
Blood Glucose ◽  
Protein Concentration ◽  
Blood Glucose Concentration ◽  
Diabetic Control ◽  
Protein Isolate ◽  
Diabetic Rats ◽  
Protein Isolates ◽  
Male Wistar Rats ◽  
Melon Seeds

Diabetes mellitus (DM) is the most common endocrine disorder of human. However, the anti-diabetic activity of protein isolates from fermented plants seed for DM remains enigmatic. The prevalence of diabetes in Africa is exponentially increasing with more deaths occurring directly from diabetes mellitus or from its associated complications. The current study investigated the effect of Protein isolate from fermented melon seeds (Ogiri; OPI) of Cucumeropsis manni on blood glucose, hepatic and pancreatic protein profile, histopathological parameters, identification and characterisation of expressed proteins in streptozotocin (STZ)-induced diabetic rats. Thirty Male wistar rats were divided into nondiabetic control, STZ-diabetic control, STZ-Ogiri protein isolate supplemented group (STZ-OPI; 200 mg/kg diet), STZ-Ogiri protein isolate supplemented group (STZ-OPI; 600 g/kg diet) and STZ-glibenclamide treated group (STZ-GBN; 0.5 mg/kg diet). Diabetes was induced by a single injection of STZ (60 mg/kg BW) freshly dissolved in 0.1 mol/L citrate buffer (pH 4.5) into the intraperitonium. Diabetes was confirmed by measuring the fasting blood glucose concentration 48-h post-injection. The rats with blood glucose level above 290 mg/dL were considered to be diabetic. Ogiri protein isolates was supplemented in the diet for 6 weeks. The supplementation OPI reduced (P< 0.05) the blood glucose concentration of the STZ-induced diabetic rats. OPI supplemented groups had significantly higher percentage body weight gain. The high dose OPI supplemented group had a lowest liver protein concentration (19.39 mg/dl) but a significantly (P< 0.05) higher pancreas protein concentration when compared to all the diabetic control. Histological sections of examined tissue revealed accumulation of fat in the liver of diabetic rats and necrosis of the islet of Langerhans were observed in the pancreas. 1DE SDS-PAGE of hepatic and pancreatic tissue homogenates revealed differential expression of 150 kDa proteins in rats treated with 200 mg/kg body weight of OPI only and 20-25 kDa proteins in rats treated with 600 mg/kg body weight of OPI respectively. This result show that OPI supplementation may impose a direct or indirect inhibitory or post translational modification on specific proteins implicated in hyperglycemia and diabetes and as such be a potential antihyperglycemic agent in the management of diabetes.

scholarly journals Differences in Amino Acid Digestibility and Protein Quality Among Various Protein Isolates and Concentrates Derived from Cereal Grains, Plant and Dairy Proteins

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 681-681 ◽  
Author(s):  
Hannah Bailey ◽  
Hans Stein
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Soy Protein Isolate ◽  
Brown Rice ◽  
Latin Square ◽  
Protein Isolate ◽  
Plant Protein ◽  
Cereal Grains ◽  
Experimental Unit ◽  
Protein Isolates

Abstract Objectives The objectives of this research were to use the growing pig as a model to determine the amino acid (AA) digestibility and protein quality by the digestible indispensable amino acid score (DIAAS) for brown rice concentrate (BRPC), pea protein concentrate (PPC), two rapeseed protein isolates (RSP-1 and RSP-2), soy protein isolate (SPI), and whey protein isolate (WPI). Methods Seven ileal cannulated barrows (36.5 ± 1.6 kg) were randomly allotted to a 7 × 7 Latin square design with 7 diets and seven 7-d periods, with ileal digesta collected on d 6 and 7. Each protein ingredient was included in a diet as the only AA containing source, and a nitrogen-free diet was used to measure basal endogenous losses of AA. The DIAAS were calculated for children from 6 months to 3 years and for persons &gt; 3 years according to the Food and Agriculture Organization. Data were analyzed using the PROC MIXED of SAS in a completely randomized design with the pig as the experimental unit. Results The standardized ileal digestibility (SID) of Arg, His, Ile, Leu, and Phe was greater (P &lt; 0.05) for WPI compared with the other proteins, and the SID of Thr and Trp did not differ among WPI, SPI, and RSP-2. The SID of all indispensable AA (IAA), expect Arg and Lys, was greater (P &lt; 0.05) for RSP-2 than for PPC and BRPC, and PPC and BRPC had a greater (P &lt; 0.05) SID of most IAA, expect His, Lys, and Met, than RSP-1. For DIAAS, RSP-2 had a DIAAS greater than 100 for children 6 months to 3 years, whereas, for persons &gt; 3 years, RSP-2 and WPI had DIAAS greater than 100, i.e., 110 and 117, respectively. For both reference patterns, the DIAAS for RSP-2 and WPI was greater (P &lt; 0.05) than for SPI, and the DIAAS for RSP-1 was less (P &lt; 0.05) than the DIAAS for SPI but greater (P &lt; 0.05) than for PPC, and PPC had a DIAAS greater (P &lt; 0.05) than BRPC. Conclusions Results of this research illustrate that WPI is an excellent dairy protein for persons &gt;3 years, and RSP-2 is an excellent quality plant protein for children from 6 months to 3 years and persons &gt;3 years. In contrast, protein concentrates from cereal grains and some plant proteins, i.e., BRPC and PPC, respectively, are lower quality proteins, but soy based plant protein isolates, i.e., SPI, may be considered good quality proteins for children from 6 months to 3 years and persons &gt;3 years. Funding Sources DSM animal nutrition and health.

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