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Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

Mehdi Abdollahi (Institutionen för biologi och bioteknik, Livsmedelsvetenskap) ; Sofia Marmon (Institutionen för biologi och bioteknik, Livsmedelsvetenskap) ; Manat Chaijan (Institutionen för biologi och bioteknik, Livsmedelsvetenskap) ; Ingrid Undeland (Institutionen för biologi och bioteknik, Livsmedelsvetenskap)
Food Chemistry (0308-8146). Vol. 212 (2016), p. 213-224.
[Artikel, refereegranskad vetenskaplig]

A main challenge preventing optimal use of protein isolated from unconventional raw materials (e.g., small pelagic fish and fish by-products) using the pH-shift method is the difficulty to remove enough heme-pigments. Here, the distribution of hemoglobin (Hb) in the different fractions formed during pH-shift processing was studied using Hb-fortified cod mince. Process modifications, additives and prewashing were then investigated to further facilitate Hb-removal. The alkaline pH-shift process version could remove considerably more Hb (77%) compared to the acidic version (37%) when proteins were precipitated at pH 5.5; most Hb was removed during dewatering. Protein precipitation at pH 6.5 improved total Hb removal up to 91% and 74% during alkaline and acid processing, respectively. Adding phytic acid to the first supernatant of the alkaline process version yielded 93% Hb removal. Combining one prewash with phytic acid at pH 5.5 followed by alkaline/acid pH-shift processing increased Hb removal up to 96/92%.

Nyckelord: Acid; Alkaline; Fish; Heme proteins; Hemoglobin; pH-shift



Denna post skapades 2016-07-04. Senast ändrad 2016-09-05.
CPL Pubid: 238886

 

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Institutioner (Chalmers)

Institutionen för biologi och bioteknik, Livsmedelsvetenskap

Ämnesområden

Kemi
Livsmedelsteknik

Chalmers infrastruktur