RECOVERY OF ANCHOVY (ENGRAULIS ANCHOITA) AND WHITEMOUTH CROAKER (MICROPOGONIAS FURNIERI) PROTEINS BY ALKALINE SOLUBILISATION PROCESS

被引：5

作者：

Freitas, I. R. ^{[1
,3
]}

Cortez-Vega, W. R. ^{[2
]}

Prentice, C. ^{[3
]}

机构：

[1] UNESP Sao Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil

[2] Fed Univ Grande Dourados, Fac Engn, Lab Bioengn, BR-79804970 Dourados, MS, Brazil

[3] Fed Univ Rio Grande, Sch Chem & Food, Lab Food Technol, BR-96201900 Rio Grande, RS, Brazil

来源：

ACTA ALIMENTARIA | 2015年 / 44卷 / 02期

关键词：

fish; muscle protein; pH shift process; solubility; SURIMI; MUSCLE; ACID; FISH; LIPIDS;

D O I：

10.1556/AAlim.2014.0005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to evaluate the physical, chemical, and functional properties of recovered proteins of anchovy (Engraulis anchoita) and whitemouth croaker (Micropogonias furnieri) through the process of alkaline solubilisation and isoelectric precipitation, using different solubilisation (NaOH and KOH) and precipitation (HCl and H3PO4) reagents. The tests showed high protein level, and the lowest lipid reduction (94.5%) was found in the recovered protein of anchovy, the lowest yield of the process was 76.1%. The highest whiteness (78.8 and 74.2) was found in whitemouth croaker proteins. The solubilisation of the recovered protein was studied in the pH range (3, 5, 7, 9, and 11). The maximum solubility was at pHs 3 and 11 and minimum solubility was at pH 5 in the species under study.

引用

页码：221 / 228

页数：8

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