Volume 13, Issue 1 (2024)                   JFST 2024, 13(1): 475-487 | Back to browse issues page

XML Persian Abstract Print

1- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Iran. , babaei.sedigheh@gmail.com
2- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
3- Department of Fisheries, Faculty of Animal Sciences and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
Abstract:   (549 Views)
 In the current study, fish-isolated protein (FPI) was extracted by alkaline pH method from the wastes of the head and fins of Siberian sturgeon (Acipenser baerii) and Iranian sturgeon (Acipenser persicus) and its composition, functional and structural characteristics were investigated. The results showed that the extraction efficiency according to the wet weight, the protein recovery of FPI, and the dry matter recovery of FPI from the Siberian sturgeon was higher than that of Iranian sturgeon. The results showed 91-94% protein in FPI of two species. The results did not show any significant differences between the proximate analysis and TVB-N (P> 0.05). The water absorption capacity, foaming capacity, and stability of FPI were shown at 30, 50, and 50%, respectively. The whiteness and transparency index of the FPI extracted was low. The results of particle size and zeta potential (P< 0.05) showed that the size of FPI particles in both samples is about a micron and they have a negative charge, so they can be easily used in colloidal systems. FTIR spectroscopy in both samples showed all the absorption peaks related to the main bonds of the protein structure. In general, considering the large amount of sturgeon waste in processing, and the amount of protein, functional properties, and nutritional value of FPI extracted from two species of sturgeon, there is the possibility of using them in human food and sports supplements.
Article number: 6
Full-Text [PDF 532 kb]   (230 Downloads)    
Article Type: Original Research | Subject: By-products
Received: 2021/12/6 | Published: 2024/02/10

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.