Volume 12, Issue 3 (2023)
JFST 2023, 12(3): 261-276 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Hosseini S M, Rezaie M, Pezeshk S. Using pH shift by alkaline technique in the production of isolated protein from the head of Siberian sturgeon (Acipenser baerii): Investigation of Chemical composition and functional properties. JFST 2023; 12 (3) :261-276
URL: http://jfst.modares.ac.ir/article-6-65477-en.html
URL: http://jfst.modares.ac.ir/article-6-65477-en.html
1- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran
2- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran ,rezai_ma@modares.ac.ir
2- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran ,
Abstract: (820 Views)
ABSTRACT
The aim of this study was to produce protein isolates from the head of the Siberian sturgeon (Acipenser baerii) and study its functional and structural properties. Fish protein isolates were prepared by the pH shift method using alkaline pHs 10.5, 11, 11.5, 12, and 12.5. The results showed that the efficiency of protein extraction and its amount of essential amino acids at pH 11.5 were higher than other treatments. Furthermore, the results of determination of functional properties such as Water Holding Capacity, Oil Holding Capacity, emulsifying properties, foaming and solubility of the isolated proteins showed that as the pH increased, the functional properties improved and the protein isolates at pH 11.5 compared with other treatments was significantly higher. (p < 0.05). Comparison of the color characteristics (L, a and b) of the isolated proteins showed at pH 12 were more bright (higher L parameter) than those isolated in other treatments tested. In addition, the amount of red (parameter a) and yellowness (parameter b) of the isolated proteins decreased with increasing pH. The results of the organoleptic examination of the smell and taste of protein isolates at pH 11.5 are the most common among other treatments. According to the observed cases, the results show that the resulting Siberian sturgeon isolate protein has favorable functional properties and that the use of alkaline pH changes can lead to improved functional properties and parameters of color protein isolates.
The aim of this study was to produce protein isolates from the head of the Siberian sturgeon (Acipenser baerii) and study its functional and structural properties. Fish protein isolates were prepared by the pH shift method using alkaline pHs 10.5, 11, 11.5, 12, and 12.5. The results showed that the efficiency of protein extraction and its amount of essential amino acids at pH 11.5 were higher than other treatments. Furthermore, the results of determination of functional properties such as Water Holding Capacity, Oil Holding Capacity, emulsifying properties, foaming and solubility of the isolated proteins showed that as the pH increased, the functional properties improved and the protein isolates at pH 11.5 compared with other treatments was significantly higher. (p < 0.05). Comparison of the color characteristics (L, a and b) of the isolated proteins showed at pH 12 were more bright (higher L parameter) than those isolated in other treatments tested. In addition, the amount of red (parameter a) and yellowness (parameter b) of the isolated proteins decreased with increasing pH. The results of the organoleptic examination of the smell and taste of protein isolates at pH 11.5 are the most common among other treatments. According to the observed cases, the results show that the resulting Siberian sturgeon isolate protein has favorable functional properties and that the use of alkaline pH changes can lead to improved functional properties and parameters of color protein isolates.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2022/11/16 | Published: 2023/10/14
Received: 2022/11/16 | Published: 2023/10/14
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |