CHARACTERIZATION OF FUNCTIONAL PROPERTIES FISH PROTEIN CONCENTRATE OF SKIPJACK ROE (Katsuwonus pelamis)

2013 ◽  
Vol 5 (2) ◽  
Author(s):  
Frets Jonas Rieuwpassa ◽  
Joko Santoso ◽  
Joko Santoso ◽  
Wini Trilaksani ◽  
Wini Trilaksani
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Isopropyl Alcohol ◽  
Protein Digestibility ◽  
Absorption Capacity ◽  
Raw Material ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Katsuwonus Pelamis ◽  
Emulsion Capacity

By product that rich in protein such as fish roes are potential as raw material for protein concentrate. This research aimed to utilize skipjack roes to produce protein concentrate and to characterize its functional properties. The method used to extract protein was defatting method using isopropyl alcohol and ethanol with extraction times of 1, 2, and 3 hours.  The results showed that skipjack roes contained 19.81% of protein, 3.41% of fat, 71.32% of moisture, 2.04% of ash, and 1.53% of carbohydrate (by difference). Defatting method using isopropyl alcohol for 3 hours produced the best roe protein concentrate (RPC).  The product meets to the quality requirements of fish protein concentrate type B, contained protein and fat of 71.79% and 2.78%, respectively. This product also had functional properties as follows: water absorption capacity (1.57 ml/g), oil absorption capacity (1.82 g/g), emulsion capacity (81.65%), bulk density (0.51 g/ml), foaming capacity (1.90 ml), foaming stability (0.22 ml) and protein digestibility (95.86%).  Lysine and leucine became the major essential amino acid of RPC, with values were 70.76 and 64.91 mg/g protein, respectively. The composition of amino acids of RPC skipjack consisted of 8 essentials amino acids, 5 non-essentials amino acids and 2 semi-essentials amino acids. Keywords: extraction, fish roe skipjack, roe protein concentrate

scholarly journals CHARACTERIZATION OF FUNCTIONAL PROPERTIES FISH PROTEIN CONCENTRATE OF SKIPJACK ROE (Katsuwonus pelamis)

2013 ◽  
Vol 5 (2) ◽  
Author(s):  
Frets Jonas Rieuwpassa ◽  
Joko Santoso ◽  
Joko Santoso ◽  
Wini Trilaksani ◽  
Wini Trilaksani
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Isopropyl Alcohol ◽  
Protein Digestibility ◽  
Absorption Capacity ◽  
Raw Material ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Katsuwonus Pelamis ◽  
Emulsion Capacity

<p>By product that rich in protein such as fish roes are potential as raw material for protein concentrate. This research aimed to utilize skipjack roes to produce protein concentrate and to characterize its functional properties. The method used to extract protein was defatting method using isopropyl alcohol and ethanol with extraction times of 1, 2, and 3 hours.  The results showed that skipjack roes contained 19.81% of protein, 3.41% of fat, 71.32% of moisture, 2.04% of ash, and 1.53% of carbohydrate (by difference). Defatting method using isopropyl alcohol for 3 hours produced the best roe protein concentrate (RPC).  The product meets to the quality requirements of fish protein concentrate type B, contained protein and fat of 71.79% and 2.78%, respectively. This product also had functional properties as follows: water absorption capacity (1.57 ml/g), oil absorption capacity (1.82 g/g), emulsion capacity (81.65%), bulk density (0.51 g/ml), foaming capacity (1.90 ml), foaming stability (0.22 ml) and protein digestibility (95.86%).  Lysine and leucine became the major essential amino acid of RPC, with values were 70.76 and 64.91 mg/g protein, respectively. The composition of amino acids of RPC skipjack consisted of 8 essentials amino acids, 5 non-essentials amino acids and 2 semi-essentials amino acids.</p> <p>Keywords: extraction, fish roe skipjack, roe protein concentrate</p>

Preservation of Raw Material for Fish Protein Concentrate with Isopropyl Alcohol

1967 ◽  
Vol 24 (4) ◽  
pp. 895-896 ◽  
Author(s):  
A. Guttmann ◽  
N. Dambergs ◽  
P. M. Jangaard
Keyword(s):  
Isopropyl Alcohol ◽  
Raw Material ◽  
Protein Concentrate ◽  
Fish Protein

not available

Functional Properties of the Protein Isolate and Major Fractions of Pine Nut Proteins Prepared from the Changbai Mountain in China

2014 ◽  
Vol 881-883 ◽  
pp. 766-775 ◽  
Author(s):  
Dan Wu ◽  
Wei Hong Min ◽  
Jing Sheng Liu ◽  
Li Fang ◽  
Hong Mei Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Protein Solubility ◽  
Essential Amino Acids ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Changbai Mountain ◽  
Major Protein ◽  
Pine Nut ◽  
A Value

The functional properties of protein isolate and major protein fractions prepared from Changbai Mountain pine nuts were investigated. Albumin, globulin, glutelin, and protein isolates were obtained after the Osborne method and alkaline dissolution and acid precipitation, and protein contents of the fractions are 48.02%, 81.93%, 83.02%, and 89.69%, respectively. For the sulfhydryl contents, albumin is the highest, and glutelin is the lowest. In a disulphide bond, the protein isolate content is the highest with a value of 28.74 μmol/g, and the glutelin content is the lowest with the value of 13.46 μmol/g. For the four kinds of proteins, the essential amino acids in percentage of total amino acids are 31.13%, 34.22%, 30.30%, and 34.54%, respectively. The pH dependent protein solubility profile reveals that the minimum solubility is at pH 5.0, which corresponds to the isoelectric point. Protein isolate has the minimum water absorption capacity with a value of 0.59 ml/g. On the other hand, albumin has the minimum oil absorption capacity with a value of 2.11 ml/g. The emulsifying activity and stability and the foaming activity and stability increased with increasing concentration of four kinds of proteins. SDS-PAGE results showed that these four kinds of proteins have different molecules.

scholarly journals Nutritive value and metabolic effects of whey protein concentrate and hydrolysed lactose for growing pigs

1984 ◽  
Vol 56 (3) ◽  
pp. 227-238
Author(s):  
Matti Näsi
Keyword(s):  
Amino Acids ◽  
Whey Protein ◽  
Crude Protein ◽  
Nutritive Value ◽  
Mineral Metabolism ◽  
Protein Digestibility ◽  
Growing Pigs ◽  
Metabolic Effects ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

In two digestibility and balance trials with growing pigs, whey protein concentrate (WPC) was compared as a protein supplement with casein (CAS) and dried skim milk (DSM), and, 30 % lactose (40 % dried whey, DW) was compared as a sugar supplement with the same amounts of hydrolysed lactose (HYLA) and sucrose (SUC). The effects of these supplements on protein and mineral metabolism of the pigs were investigated, WPC contained 42.2 % crude protein and had a high content of lysine, 8.6 g, and sulphur containing amino acids: cystine 2.8 and methionine 2.2g/16 g N, These exceeded the values for DSM. The hydrolysing degree of the enzymatically treated lactose syrup was 73 %. WPC had high crude protein digestibility, 99.1 % as compared to 95.4 for CAS and 95.0 % for DSM. Dried whey had low crude protein digestibility, 72.5 %. The amino acids in the WPC diet were highly digestible, but low values were obtained for the DW diet. On the WPC diet, nitrogen retention was higher than with the other protein supplements (P > 0.05), urinary urea excretion was low and the biological value very high. On a combination of WPC and HYLA protein utilisation was higher than on dried whole whey. On the diets supplemented with different sugars, none of the blood parameters differed statistically significantly (P > 0.05) and all values lay within the reference range. Water intake was on average 49 % greater on diets with sugar supplements than without. Urinary excretion of reducing sugars averaged 40.2, 8.3 and 6.6 g/d on the HYLA, SUC and DW diets, while on the diets without sugar supplements the values were 0.8—1.2 g/d. The following mean daily mineral retention values were obtained: P 4.0 g, Ca 5,9 g. Mg 0,4 g, Na 1.9g, K 2.9 g, Fe 27 mg, Cu 6.4 mg, Zn 65 mg and Mn 4.0 mg. The surplus Na and K on the DW diet were excreted in the urine and the pigs did not have diarrhoea.

scholarly journals Rapeseed protein-fibre concentrate: chemical composition and functional properties

2018 ◽  
Vol 117 (4) ◽  
pp. 86-99
Author(s):  
Anna Ostrowska ◽  
Magdalena Kozłowska ◽  
Danuta Rachwał ◽  
Piotr Wnukowski ◽  
Ewa Nebesny ◽  
...  
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Research Study ◽  
Essential Amino Acids ◽  
Absorption Capacity ◽  
Food Ingredient ◽  
Rapeseed Protein ◽  
Functional Features

Dietary fibre has a beneficial effect on human health that is manifested, among other things, in a reduced risk of obesity, diabetes or neoplasms. Its numerous functional properties render it a desirable food additive. The objective of the research study was to assess the nutritional and functional properties of a novel rapeseed protein-fibre concentrate (RPFC) developed by a NapiFeryn BioTech company. The chemical composition, including the amino acid composition, and the functional properties of RPFC were compared with those of the soy fibre (SF) and pea fibre (PF) available on the market; the purpose of the comparison was to evaluate the potential of RPFC as a novel ingredient for use in food applications. The research study showed that RPFC contained significantly more protein than SF and PF. At the same time it was found that the level of total dietary fibre in RPFC was similar to the level of this ingredient in SF. What's more, RPFC was characterized by the highest contents of ash and phytic acid. Based on the analysis results of amino acids it was proved that the level of lysine was the highest in RPFC. The RPFC was characterized by a higher content of essential amino acids than PF and a lower content thereof than SF. RPFC was distinguished by good functional features, such as emulsifying activity, emulsion stability, and water and oil absorption capacity. It was showed that RPFC had suitable features to be used as a functional food ingredient in food products.

scholarly journals Comparative nutritional and functional properties of selected underutilized legumes

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
K. O. Soetan ◽  
A. A. Adeola
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Phaseolus Lunatus ◽  
International Institute ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Crude Fibre ◽  
Emulsion Capacity

Underutilized and neglected legumes have numerous nutritional potentials with great contributions to food security but they are usually excluded from research and development agenda. This study evaluates the nutritional and functional properties of six different underutilized and neglected legumes; Lima bean (LB) (Phaseolus lunatus) (2006-009), Bambara groundnut (BG) (Vigna subterranea) (TVSU- 1482), winged bean (WB) (Psophocarpus tetragonolobus) (Tpt-48), jack bean (JB) (Canavalia ensiformis) (Tce-4), sword bean (SB) (Canavalia gladiata) (Tcg-4) and African yam bean (AYB) (Sphenostylis stenocarpa) (TSS-95) from the Genetic Resources Unit (GRU), International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Nutritional and functional properties were evaluated using proximate composition, mineral analyses and functional properties like bulk density, water absorption capacity, oil absorption capacity, emulsion capacity and dispersibility. All the procedures were carried out using standard protocols. Statistical analysis was done using descriptive statistics. Results of proximate analysis showed that crude protein ranged from18.88 0.15%(WB) to 26.60±0.14%(AYB), crude fat ranged from 1.84 0.02% (JB) to 6.39 0.03% (BG), crude fibre ranged from 3.70 ±0.00% (AYB) to 5.04 0.03% (SB), ash ranged from 3.10 ± 0.14% (AYB) to 4.66 0.02% (LB), nitrogen free extract ranged from 55.60 0.04% (SB) to 62.97 0.12% (WB), moisture content ranged from 5.75 0.48% (AYB) to 10.77 0.03% (JB), dry matter ranged from 89.23 0.03% (JB) to 94.25 ± 0.488% (AYB) and gross energy ranged from 4.39 0.003 kcal/g (SB) to 4.66 0.00 (BG). Mineral content results revealed that calcium varied from 0.14 0.000% (LB) to 0.23 0.0003% (AYB), phosphorus varied from 0.20 0.0001% (AYB) to 0.38 0.00% (BG), sodium varied from 0.12 0.00% (LB and WB) to 0.35 0.0006% (AYB), potassium varied from 0.69 0.00% (LB) to 1.12 0.00% (BG), magnesium varied from 0.15 0.0002% (AYB) to 0.27 0.000% (BG) and iron varied from 44.84 0.03 (mg/g) (WB) to 80.98 0.0007(mg/g) (AYB). Results of functional properties showed that bulk density ranged from 0.45±0.04 g/mL (WB) to 0.77±0.08 g/mL (SB), water absorption capacity ranged from 168.33±0.03 g/100g (LB) to 183.62±0.01 g/100g (SB), oil absorption capacity ranged from 146.54 ±0.02 g/100g (LB) to 161.55±0.02 g/100g (JB), emulsion capacity ranged from 79.67 ±0.02 g/100g (LB) to 89.46±0.02 g/100g (SB) and dispersibility ranged from81.0±1.41%(SB) to 86.5±0.71% (BG). The study concluded that all the underutilized legumes have varying nutritional and functional properties, which should be exploited for nutritional benefits and industrial applications, as a solution to the problem of food shortage, especially in the developing countries.

DIGESTIBILITY OF MILK REPLACERS CONTAINING RAPESEED OIL, FED TO DAIRY CALVES UNDER A MONTH OLD

1974 ◽  
Vol 54 (3) ◽  
pp. 331-335 ◽  
Author(s):  
J. M. BELL ◽  
SANDRA C. M. ADAMS
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Rapeseed Oil ◽  
Dairy Calves ◽  
Milk Replacer ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Brewers Yeast ◽  
Time Utilization ◽  
Milk Replacers

Sixteen calves 3–28 days of age were fed milk replacers containing 15% added fat with 0, 5, 10 or 15% rapeseed oil (27% erucic acid) substituting for lard. The protein in these replacers was entirely of milk origin. The rapeseed oil was 69% digestible, compared to 94% for the lard, and its use resulted in depression of the digestibility of protein from 80 to 66% as the portion of rapeseed oil rose from 0 to 15%. Three calves were fed a milk replacer containing 10% lard and 10% rapeseed oil, in which 60% of the protein of milk origin was replaced by protein from fish protein concentrate and from brewers’ yeast. The calves showed progressive improvement in their ability to digest amino acids in successive 2-day periods. Average amino acid digestibility increased from 72% at 4–6 days of age to 87% at 16–18 days of age, at which time utilization about equalled that expected on milk-origin diets.

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