scholarly journals Utilisation of isoelectric precipitation to recover fish protein isolate from seafood processing waste

2020 ◽  
Vol 67 (3) ◽  
Author(s):  
Abhilash Sasidharan ◽  
V. J. Michu ◽  
Chiranjiv Pradhan ◽  
S. Sabu
Keyword(s):  
Protein Content ◽  
Protein Isolate ◽  
Fish Protein ◽  
Fish Processing ◽  
Processing Waste ◽  
Isoelectric Precipitation ◽  
Nemipterus Japonicus ◽  
Fish Protein Isolate ◽  
Seafood Processing ◽  
Water Ratio

Threadfin bream (Nemipterus japonicus) is an important marine fish species used in the preparation of surimi. The waste generated from surimi production contains large quantity of recoverable proteins, which could be utilised for byproduct development. In this study, Isoelectric precipitation (IEP) technique as a method to recover proteins from fish processing waste was attempted. The alkali aided IEP process extracted the fish protein isolate (FPI) efficiently with a yield of 84.13±0.11%. The highest protein yield was recorded at a homogenised sample to water ratio of 1:9. Maximum protein content was found at pH 13 with 19.63 ±0.52% yield. FPI extracted had higher protein content, less ash and low lipid contents compared to the fish processing waste. The mean yield and protein composition of FPI extracted atdifferent treatments of pH and sample to water ratiowere found to be significantly different (p<0.05). Sample to water ratio of 1:9 and pH 13 was found to be the best combination among the different treatments attempted for FPI extraction from threadfin bream processing waste.

scholarly journals Microencapsulation of Anchovy Fish Oil (Engraulis encrasicolus) with Fish Protein (Equulites klunzingeri) Isolate: Nutritional Assessment

10.4194/afs16 ◽  
2021 ◽  
Vol 01 (01) ◽  
pp. AFS16-AFS16
Author(s):  
Gülsün Özyurt ◽  
Ahmet Faruk Yesilsu
Keyword(s):  
Amino Acids ◽  
Fish Oil ◽  
Nutritive Value ◽  
Protein Isolate ◽  
Core Material ◽  
Fish Protein ◽  
Engraulis Encrasicolus ◽  
Anchovy Oil ◽  
Fish Protein Isolate ◽  
Microencapsulated Fish Oil

Fish protein isolates extracted from underutilised fish species were used for coating material of anchovy oils and their nutritive value was investigated in this study. For this purpose, Klunzinger’s ponyfish (Equulites klunzingeri) proteins were extracted by using pH shifting process. Micro particles were prepared with anchovy oil (Engraulis encrasicolus) as core material (10%), and as wall materials a ratio of 5% and 10% fish protein isolate (FPI) was used. Maltodextrin (DE: 18:20) was added to both groups in a ratio of 10%. The emulsions were fed immediately into a Buchi Mini Spray Dryer (B290, Switzerland). The inlet temperatures, feed rate and aspiration rate were maintained at 160 oC, 15 mL/min and 35m3/h, respectively. The lipid, protein and moisture contents of anchovy oil microcapsules containing 5% FPI and 10% FPI were found as 43.76-43.09%, 4.34- 9.82% and 3.95-3.92%, respectively. The main amino acids in microcapsule samples were lysine, glutamic acid, and leucine which constituted in the range of 349-578 mg/100 g sample for microcapsules containing 5% FPI, and 805-1547 mg/100 g sample for microcapsules containing 10% FPI. In addition to that, essential and non-essential amino acids (E/NE) ratio for microencapsulated fish oil with 5% FPI and 10% FPI were determined 0.92 and 0.95, respectively. As a result of this study, it can be concluded that the addition of fish protein isolate enhanced the nutritive value of microencapsulated fish oil

Development and characterisation of blend films based on fish protein isolate and fish skin gelatin

2014 ◽  
Vol 39 ◽  
pp. 58-67 ◽  
Author(s):  
Yasir Ali Arfat ◽  
Soottawat Benjakul ◽  
Thummanoon Prodpran ◽  
Kazufumi Osako
Keyword(s):  
Protein Isolate ◽  
Fish Protein ◽  
Fish Skin ◽  
Blend Films ◽  
Fish Skin Gelatin ◽  
Fish Protein Isolate

scholarly journals Changes in Total Phenolic and Protein Contents during Production of Protein Isolates from Carica papaya (Pawpaw) Seeds

2016 ◽  
Vol 4 (11) ◽  
pp. 1006 ◽  
Author(s):  
Oseni Kadiri ◽  
Saka O Gbadamosi ◽  
Babatunde Olawoye ◽  
Charles T Akanbi
Keyword(s):  
Protein Content ◽  
Total Phenolic Content ◽  
Carica Papaya ◽  
Phenolic Content ◽  
Production Method ◽  
Protein Isolate ◽  
Total Phenolic ◽  
Isoelectric Precipitation ◽  
Protein Isolates ◽  
Gallic Acid Equivalent

The effect of different processing stages- defatting, solubilization, isoelectric precipitation, neutralisation and lyophilisation on the total phenolic content and protein content of Carica papaya (pawpaw) seeds (CPS) full-fat flour (CFF), defatted flour (CDF), protein concentrates (CPC) and protein isolates (CPI) was studied. The folin-ciocalteu procedure was used to assess the total phenolic concentrations of the Carica papaya products and results were expressed as gallic acid equivalent (GAE). Optimal protein content was estimated at pH 10 for all samples. Higher levels of polyphenols were extracted using water-methanol (20/80) mixture compared to 100% methanol. Total phenolic content (TPC) was demonstrated in a trend of CDF > CPC > CFF > CPI with CDF having the highest TPC. The finding suggested a more economical protein isolate production method. The study concludes that the processing of CPS into the various products (CFF, CDF, CPC & CPI) improves its protein and polyphenol content.

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