Publication Date:
2021-05-19
Description:
This study investigated the composition and functional properties of isolated fish protein
from Lanternfish (Benthosema pterotum). The proteins were isolated by using pH shift
method. Basic pHs (10 and 12) were used to produce fish protein isolate. Fat contents of
samples revealed that alkaline had a significant effect on reduction of fat in fish protein
isolate. The lipid content decreased significantly by increasing the pH. Furthermore, the
results showed that the functional properties including water holding capacity, oil holding
capacity, emulsifying capacity, foaming and solubility were improved with increasing the pH
and the fish protein produced at pH 12 had higher functional properties than the protein
isolated at pH 10. Investigation and comparison of the color characteristics (L, a and b)
attributed to the samples demonstrated that fish protein isolated at pH 12 was lighter (higher
L) than that isolated at pH 10. In addition, redness (a) and yellowness (b) of protein isolates
declined with increasing the pH. As a result, fish protein isolate from Lantrnfish produced
using alkaline pH showed appropriate functional properties and alkaline led to improvement
of the functionality and color characteristics of the protein isolate.
Description:
Published
Keywords:
Lantern fish
;
Benthosema pterotum
;
Alkaline pH
;
Functional Properties
;
Fish
;
Protein
;
Isolate
;
Method
;
Composition
Repository Name:
AquaDocs
Type:
Journal Contribution
,
Refereed
Format:
pp.25-36
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