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Protein Isolation from Gutted Herring (Clupea harengus) Using pH-Shift Processes

Sofia Marmon (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Ingrid Undeland (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap)
Journal of Agricultural and Food Chemistry (0021-8561). Vol. 58 (2010), 19, p. 10480-10486.
[Artikel, refereegranskad vetenskaplig]

Herring (Clupea harengus) and other pelagic fish species are mainly used for fish meal and oil production and not for human consumption. In this study, acid pH-shift processing and alkaline pH-shift processing were used to isolate proteins from whole gutted herring with the aim to investigate the potential use of herring proteins as a food ingredient. The acid and alkaline processes gave rise to similar protein yields, 59.3 and 57.3%. The protein isolates from both processes had a significantly (p < 0.05) whiter color and higher protein and lower lipid contents than the starting material. The removal of ash was >80% for both processes, with a trend (p = 0.07) toward higher removal during the alkaline process. Also, Ca and Mg removal was significantly (p < 0.05) higher during the alkaline process. The isolated proteins from the acid process contained myosin degradation products and had a lower salt solubility than proteins from the alkaline process. Both protein isolates had an amino acid profile meeting the recommendations for adults according to FAO/WHO/UNU and could produce a surimi gel of medium strength. The results show that pH-shift processing could be a valuable method for the production of functional food proteins from gutted herring.

Nyckelord: Herring, acid, alkaline, solubilization, precipitation, protein, functionality, alkaline solubilization process, isoelectric, solubilization/precipitation, functional-properties, muscle proteins, light muscle, lipid oxidation, cod muscle, acid, recovery, additives

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Denna post skapades 2010-10-26. Senast ändrad 2012-02-17.
CPL Pubid: 128114


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Institutionen för kemi- och bioteknik, Livsmedelsvetenskap (2005-2014)


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Protein isolation from herring (Clupea harengus) using the pH-shift process - Protein yield, protein isolate quality and removal of food contaminants