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Somjid P, Chaijan M, Rawdkuen S, Grossmann L, Panpipat W. The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel ( Rastrelliger kanagurta). Foods 2023; 12:3894. [PMID: 37959012 PMCID: PMC10649617 DOI: 10.3390/foods12213894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 10/20/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
The objective of this research was to improve the protein extraction processes of Rastrelliger kanagurta (Indian mackerel) to generate protein isolate with enhanced bio-physico-chemical properties and gel-forming ability. To achieve this, two novel approaches were designed that utilized an additional alkaline separation step and were compared to a conventional process: acid solubilization → alkaline solubilization → pI and acid solubilization → pI → alkaline solubilization. The novel extraction designs resulted in a lower lipid content, lipid oxidation, and TCA-soluble peptides, as well as improving the color and sensory features of the refined proteins, which corresponded to the lowest total heme pigments (p < 0.05). Furthermore, the protein isolate recovered with the modified processes showed significant changes in biochemical properties (decreases in Ca2+-ATPase activity/reactive sulfhydryl content and an increase in surface hydrophobicity) and dynamic rheological behavior. As a result, by altering the extraction procedure it was possible to obtain improved gel characteristics such as gel strength, color, expelled moisture, and improved gel microstructure. Moreover, this study demonstrated that the gel network was partly stabilized by disulfide bonds, according to SDS-PAGE. Overall, this study demonstrates that by optimizing protein extraction procedures a considerable improvement in quality can be achieved and that an additional alkaline extraction after isoelectric point precipitation results in the optimized gel-forming ability of mackerel proteins.
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Affiliation(s)
- Panumas Somjid
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (M.C.)
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (M.C.)
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01002, USA;
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (M.C.)
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Baraiya KG, Bojayanaik M, Taral PV, Surasani VKR, Krishnamoorthy E, Shetty V. Utilizing Bullseye fish processing frame waste to produce edible proteins and quality assessment of the recovered proteins. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-29738-5. [PMID: 37700123 DOI: 10.1007/s11356-023-29738-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 09/02/2023] [Indexed: 09/14/2023]
Abstract
The aim of the study was to utilize the waste generated from Bullseye (Priacanthus hamrur) fish processing to recuperate proteins. Considering the cost-effectiveness, versatility, and color improvement after the pH shift method, proteins from this waste were extracted by the pH shift method using hydrochloric acid and sodium hydroxide. The properties of extracted proteins were studied in detail. During the protein solubility measurement, maximum solubilization was found at pH 3.0 (13.10 mg/mL) on the acidic side and pH 11.0 (14.25 mg/mL) on the alkaline side with a total yield of 51.62 ± 0.23 and 45.42 ± 0.29 (%), respectively. The process variables tested in this study showed a significant effect on protein solubility (p < 0.05). The protein content of the isolates extracted from the waste was 23.80 ± 0.49 and 22.48 ± 0.39% for acid and alkali processed isolates, which was significantly higher than the mince (19.46 ± 0.67%). pH shift processing of Bullseye proteins caused a significant reduction in its pigments, lipids, and myoglobin content (p < 0.05). Proteins extracted using alkali had significantly higher values for foaming stability, water holding capacity, and emulsion capacity than proteins extracted using acid. An overall assessment indicated that protein isolates obtained using alkali extraction were better in terms of textural attributes, gelling ability, and amino acid profile than protein isolates extracted using the acid process.
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Affiliation(s)
- Kirankumar Gopalbhai Baraiya
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, College of Fisheries, Mangaluru, 575002, India
| | - Manjanaik Bojayanaik
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, College of Fisheries, Mangaluru, 575002, India.
| | - Pravinkumar Vaghabhai Taral
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, College of Fisheries, Mangaluru, 575002, India
| | - Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries, GADVASU, Ludhiana, Punjab, 141004, 13, India
| | - Elavarasan Krishnamoorthy
- Fish Processing Division, Central Institute of Fisheries Technology (Indian Council of Agricultural Research, New Delhi), Matsyapuri P. O., Cochin, 682029, Kerala, India
| | - Veena Shetty
- Department of Microbiology, K S Hegde Medical Academy, Nitte University, Deralakatte, Mangalore, 575018, India
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Baraiya KG, Bojayanaik M, Surasani VKR, Chavan SD, Chavan MR, Lende SR, Alandur VS. Utilization of fish protein isolates to supplement oat-based cookies and assessment of end product quality. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-27804-6. [PMID: 37227645 DOI: 10.1007/s11356-023-27804-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 05/17/2023] [Indexed: 05/26/2023]
Abstract
Bullseye and Pacu fish processing waste were valorized through its conversion into functional protein isolates, followed by the utilization of recovered proteins to supplement oat-based cookies at different levels (0, 2, 4, 6, 8 and 10 g/100 g) and baking temperatures (100, 150, 170, 180, 190 ˚C). With different replacement ratios and baking temperatures, the best selection was made at (4 and 6%) and baking temperatures (160 and 170 ˚C) for BPI (Bullseye protein isolate) and PPI (Pacu protein isolate) based cookies, respectively based on sensory and textural characteristics. The developed products were analyzed for its nutritional, physical, textural, and sensory quality. No significant differences were found in the moisture and ash contents of the cookies from different lots, while the protein content was highest for cookies with 6% PPI. The spread ratio was lower reported for the control cookies compared to the fish protein isolate-based counterpart (p < 0.05), and it decreased with increasing thickness of cookies. Significantly higher total essential amino acid values were obtained in cookies supplemented with 6% Pacu protein isolates, whereas 4% Bullseye protein isolate-supplemented cookies were higher in total non-essential amino acid content. The total plate count was higher in control cookies (0.35 ± 0.33 cfu/g) compared to fish protein isolate-supplemented cookies. The hardness values were maximum for control group cookies (19.14 ± 0.98 N) compared to protein isolate incorporated cookies (17.22 ± 1.05 N and 16.26 ± 0.9 N). However, the difference among the all-treatment group is not significant (p > 0.05).
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Affiliation(s)
- Kirankumar Gopalbhai Baraiya
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University Bidar. College of Fisheries, 575002, Mangaluru, India
| | - Manjanaik Bojayanaik
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University Bidar. College of Fisheries, 575002, Mangaluru, India.
| | - Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar. College of Fisheries, Karnataka, 575002, Mangaluru, India
| | - Sachin Dnyanoba Chavan
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University Bidar. College of Fisheries, 575002, Mangaluru, India
| | - Mayuri Radhesham Chavan
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University Bidar. College of Fisheries, 575002, Mangaluru, India
| | | | - Veena Shetty Alandur
- Department of Microbiology, K S Hegde Medical Academy (KSHEMA), Nitte Univeristy, Deralakatta, Mangaluru, 575018, India
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Nissa MU, Banerjee A, Goswami M, Srivastava S. Comprehensive Data and Workflow for Mapping Global Proteome and Post-Translational Modifications in Indian Major Carp, Labeo rohita. Data Brief 2022; 45:108746. [DOI: 10.1016/j.dib.2022.108746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 10/25/2022] [Accepted: 11/07/2022] [Indexed: 11/15/2022] Open
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Surasani VKR, Mandal A, Sofi FR, Joshi S. Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Amit Mandal
- Department of Aquaculture College of Fisheries, GADVASU Ludhiana India
| | - Faisal Rashid Sofi
- Faculty of Fisheries Sher‐E‐Kashmir University of Agriculture Science and Technology Srinagar India
| | - Sagar Joshi
- Faculty of Fishery Sciences Maharashtra Animal & Fishery Sciences University Nagpur India
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Protein Recovery of Tra Catfish ( Pangasius hypophthalmus) Protein-Rich Side Streams by the pH-Shift Method. Foods 2022; 11:foods11111531. [PMID: 35681281 PMCID: PMC9180071 DOI: 10.3390/foods11111531] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/18/2022] [Accepted: 05/20/2022] [Indexed: 11/17/2022] Open
Abstract
Increasing protein demand has led to growing attention being given to the full utilization of proteins from side streams in industrial fish processing. In this study, proteins were recovered from three protein-rich side streams during Tra catfish (Pangasius hypophthalamus) processing (dark muscle; head-backbone; and abdominal cut-offs) by an optimized pH-shift process. Physicochemical characteristics of the resulting fish protein isolates (FPIs) were compared to industrial surimi from the same raw material batch. The pH had a significant influence on protein extraction, while extraction time and the ratio of the extraction solution to raw material had little effect on the protein and dry matter recoveries. Optimal protein extraction conditions were obtained at pH 12, a solvent to raw material ratio of 8, and an extraction duration of 150 min. The resulting FPI contained <10% of the fat and <15% of the ash of the raw material, while the FPI protein recovery was 83.0−88.9%, including a good amino acid profile. All FPIs had significantly higher protein content and lower lipid content than the surimi, indicating the high efficiency of using the pH-shift method to recover proteins from industrial Tra catfish side streams. The FPI made from abdominal cut-offs had high whiteness, increasing its potential for the development of a high-value product.
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Nguyen TB, Mueni LM, Bui TNTV, Bao HND, Thi Kim Cuc N, Nicolai T. Characterization of tuna dark muscle protein isolate. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Nissa MU, Reddy PJ, Pinto N, Sun Z, Ghosh B, Moritz RL, Goswami M, Srivastava S. The PeptideAtlas of a widely cultivated fish Labeo rohita: A resource for the Aquaculture Community. Sci Data 2022; 9:171. [PMID: 35418183 PMCID: PMC9008064 DOI: 10.1038/s41597-022-01259-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Accepted: 03/11/2022] [Indexed: 11/09/2022] Open
Abstract
Labeo rohita (Rohu) is one of the most important fish species produced in world aquaculture. Integrative omics research provides a strong platform to understand the basic biology and translate this knowledge into sustainable solutions in tackling disease outbreak, increasing productivity and ensuring food security. Mass spectrometry-based proteomics has provided insights to understand the biology in a new direction. Very little proteomics work has been done on 'Rohu' limiting such resources for the aquaculture community. Here, we utilised an extensive mass spectrometry based proteomic profiling data of 17 histologically normal tissues, plasma and embryo of Rohu to develop an open source PeptideAtlas. The current build of "Rohu PeptideAtlas" has mass-spectrometric evidence for 6015 high confidence canonical proteins at 1% false discovery rate, 2.9 million PSMs and ~150 thousand peptides. This is the first open-source proteomics repository for an aquaculture species. The 'Rohu PeptideAtlas' would promote basic and applied aquaculture research to address the most critical challenge of ensuring nutritional security for a growing population.
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Affiliation(s)
- Mehar Un Nissa
- Department of Biosciences and Bioengineering, Indian Institute of Technology Bombay, Powai, Mumbai, 400076, India
| | | | - Nevil Pinto
- Central Institute of Fisheries Education, Indian Council of Agricultural Research, Versova, Mumbai, Maharashtra, 400061, India
| | - Zhi Sun
- Institute for Systems Biology, Seattle, WA, 98109, USA
| | - Biplab Ghosh
- Regional Centre for Biotechnology, Faridabad, 121001, India
| | | | - Mukunda Goswami
- Central Institute of Fisheries Education, Indian Council of Agricultural Research, Versova, Mumbai, Maharashtra, 400061, India.
| | - Sanjeeva Srivastava
- Department of Biosciences and Bioengineering, Indian Institute of Technology Bombay, Powai, Mumbai, 400076, India.
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Synergistic strongly coupled super-deamidation of wheat gluten by glucose-organic acid natural deep eutectic solvent and the efficaciousness of structure and functionality. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107437] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Surasani VKR, Raju CV, Sofi FR, Shafiq U. Utilization of protein isolates from rohu (Labeo rohita) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1263-1270. [PMID: 34358354 DOI: 10.1002/jsfa.11464] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2020] [Revised: 07/20/2021] [Accepted: 08/06/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Fish processing waste could be valorized by recuperating the nutrients for human consumption. Employing a suitable process would address the pollution problems associated with its dumping and would contribute to food security. In this study, protein isolates obtained from rohu (Labeo rohita) processing waste through the pH shift process (pH 13.0) were valorized through incorporation into pangasius (Pangasius pangasius) mince sausages (0.0, 50, 100, 250, and 500 g kg-1 ). These sausages were analyzed for their proximate composition, and their physical and eating quality. RESULTS Increasing the isolate content (11.57% to 16.14%) in sausages increased their protein content and whiteness values (P < 0.05). At 250 g kg-1 level, the cooking yield was maximum, and the expressible fluid content of paste was minimum. Moreover, adding rohu protein isolates in pangasius mince increased the expressible moisture and decreased its folding and gel strength values (P < 0.05). The gel strength values were highest for the sausages without isolates (2648.67 g cm). In contrast, in the sausages containing 250, 100, and 500 g kg-1 isolate, the values were determined to be 847.88, 731.21, and 611.06 g cm, respectively. Replacing pangasius mince with rohu protein isolates had a non-significant effect on the sensory attributes of the sausages. CONCLUSION Replacing pangasius mince with rohu protein isolates at 250 g kg-1 resulted in superior quality sausages compared with other levels tested. Incorporating rohu protein isolates in fish sausages improved the nutritional value without significantly reducing their eating quality. The findings of this study indicate promising potential for developing nutrient-rich foods using fish protein isolates. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - C V Raju
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - Faisal R Sofi
- Faculty of Fisheries, Sher-E-Kashmir University of Agricultural Science and Technology-Kashmir, Srinagar, India
| | - Uzair Shafiq
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
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12
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Nissa MU, Pinto N, Mukherjee A, Reddy PJ, Ghosh B, Sun Z, Ghantasala S, Chetanya C, Shenoy SV, Moritz RL, Goswami M, Srivastava S. Organ-Based Proteome and Post-Translational Modification Profiling of a Widely Cultivated Tropical Water Fish, Labeo rohita. J Proteome Res 2021; 21:420-437. [PMID: 34962809 DOI: 10.1021/acs.jproteome.1c00759] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Proteomics has enormous applications in human and animal research. However, proteomic studies in fisheries science are quite scanty particularly for economically important species. Few proteomic studies have been carried out in model fish species, but comprehensive proteomics of aquaculture species are still scarce. This study aimed to perform a comprehensive organ-based protein profiling of important tissue samples for one of the most important aquaculture species,Labeo rohita.Deep proteomic profiling of 17 histologically normal tissues, blood plasma, and embryo provided mass-spectrometric evidence for 8498 proteins at 1% false discovery rate that make up about 26% of the total annotated protein-coding sequences in Rohu. Tissue-wise expression analysis was performed, and the presence of several biologically important proteins was also verified using a targeted proteomic approach. We identified the global post-translational modifications (PTMs) in terms of acetylation (N-terminus and lysine), methylation (N-terminus, lysine, and arginine), and phosphorylation (serine, threonine, and tyrosine) to present a comprehensive proteome resource. An interactive web-based portal has been developed for an overall landscape of protein expression across the studied tissues of Labeo rohita (www.fishprot.org). This draft proteome map of Labeo rohita would advance basic and applied research in aquaculture to meet the most critical challenge of providing food and nutritional security to an increasing world population.
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Affiliation(s)
- Mehar Un Nissa
- Department of Biosciences and Bioengineering, Indian Institute of Technology Bombay, Powai, Mumbai 400076, India
| | - Nevil Pinto
- Central Institute of Fisheries Education, Indian Council of Agricultural Research, Versova, Mumbai, Maharashtra 400061, India
| | - Arijit Mukherjee
- Department of Biosciences and Bioengineering, Indian Institute of Technology Bombay, Powai, Mumbai 400076, India
| | | | - Biplab Ghosh
- Regional Centre for Biotechnology, Faridabad 121001, India
| | - Zhi Sun
- Institute for Systems Biology, Seattle, Washington 98109, United States
| | - Saicharan Ghantasala
- Centre for Research in Nanotechnology and Science, Indian Institute of Technology Bombay, Powai, Mumbai 400076, India
| | - Chetanya Chetanya
- Department of Biosciences and Bioengineering, Indian Institute of Technology Bombay, Powai, Mumbai 400076, India
| | - Sanjyot Vinayak Shenoy
- Department of Mathematics, Indian Institute of Technology Bombay, Powai, Mumbai 400076, India
| | - Robert L Moritz
- Institute for Systems Biology, Seattle, Washington 98109, United States
| | - Mukunda Goswami
- Central Institute of Fisheries Education, Indian Council of Agricultural Research, Versova, Mumbai, Maharashtra 400061, India
| | - Sanjeeva Srivastava
- Department of Biosciences and Bioengineering, Indian Institute of Technology Bombay, Powai, Mumbai 400076, India
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Surasani VKR, Varadaraju RC, Singh A. Biochemical, microbial, and textural quality changes in rohu protein isolates supplemented pangas mince sausages packed in LDPE and cellulose casing during frozen storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15767] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Fish processing Technology, College of Fisheries Karnataka Veterinary, Animal and Fisheries Sciences University Mangalore India
| | - Raju Chikkoppav Varadaraju
- Department of Fish processing Technology, College of Fisheries Karnataka Veterinary, Animal and Fisheries Sciences University Mangalore India
| | - Arashdeep Singh
- Department of Food Science and Technology, College of Agriculture Punjab Agricultural University Ludhiana India
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Zhang Y, Chang SKC. Protein extraction from catfish byproducts and physicochemical properties of the protein isolates. J Food Sci 2021; 86:3061-3074. [PMID: 34151429 DOI: 10.1111/1750-3841.15805] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 05/07/2021] [Accepted: 05/19/2021] [Indexed: 11/27/2022]
Abstract
In order to optimize protein recovery from catfish byproducts by alkaline extraction, the effects of different factors, including particle size, mince-to-water ratio, pH, and extraction time were investigated. It was found that a protein recovery of about 30% could be achieved. Increases in pH (pH 10.5, 11, and 11.5) not only improved protein recovery, but also increased protein denaturation evidenced by decreased solubility, decreased α-helix, increased β-sheet, and increased random coil. The color and texture of gels made from protein isolate were greatly affected by the pH values used for protein extraction. For the gels made from fillet mince, and protein isolates extracted at pH 10.5, 11, and 11.5, the "L" values were 78.96, 60.38, 57.74, and 54.39, the breaking forces were 205, 492, 585, and 458 g, and deformation values were 10.59, 8.07, 6.73, and 5.04 mm, respectively. Electrophoresis revealed protein degradation during alkali-aided extraction with MHC, the most predominant band, showing about 50% decrease in comparison with fillet mince. It also demonstrated that gelation not only caused cross-linking, but also autolysis with 53%, 56%, 59%, and 81% decrease in MHC intensity for fillet mince, protein isolates extracted at pH 10.5, 11, and 11.5, respectively. Fillet mince and protein isolates exhibited different storage modulus patterns during temperature sweep, implying different gelation mechanisms. This study proved the protein extracted from catfish byproducts was potential to be utilized as edible food components especially in gel making. PRACTICAL APPLICATION: Catfish byproducts, which account for 70% of total weight and 50% of total protein of catfish, are normally used as animal feed, fertilizer, or even waste. This study demonstrated the potential of the utilization of catfish wastes to develop edible food components. This could reduce the total processing waste being discarded into the environment and nutrient loss, therefore increasing profitability of catfish industry.
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Affiliation(s)
- Yan Zhang
- Coastal Research and Extension Center, Mississippi State University, Pascagoula, Mississippi
| | - Sam K C Chang
- Coastal Research and Extension Center, Mississippi State University, Pascagoula, Mississippi
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Tang Z, Ying R, Shi L. Physicochemical and functional characteristics of proteins treated by a pH‐shift process: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14758] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Zhen‐Xing Tang
- Department of Culinary Art Tourism College of Zhejiang Hangzhou Zhejiang 311231 China
| | - Rui‐Feng Ying
- College of Light Industry Science and Engineering Nanjing Forestry University Nanjing Jiangsu 210037 China
| | - Lu‐E Shi
- School of Life and Environmental Sciences Hangzhou Normal University Hangzhou Zhejiang 311121 China
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Shahid K, Srivastava V, Sillanpää M. Protein recovery as a resource from waste specifically via membrane technology-from waste to wonder. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:10262-10282. [PMID: 33442801 PMCID: PMC7884582 DOI: 10.1007/s11356-020-12290-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Accepted: 12/29/2020] [Indexed: 05/31/2023]
Abstract
Economic growth and the rapid increase in the world population has led to a greater need for natural resources, which in turn, has put pressure on said resources along with the environment. Water, food, and energy, among other resources, pose a huge challenge. Numerous essential resources, including organic substances and valuable nutrients, can be found in wastewater, and these could be recovered with efficient technologies. Protein recovery from waste streams can provide an alternative resource that could be utilized as animal feed. Membrane separation, adsorption, and microbe-assisted protein recovery have been proposed as technologies that could be used for the aforementioned protein recovery. This present study focuses on the applicability of different technologies for protein recovery from different wastewaters. Membrane technology has been proven to be efficient for the effective concentration of proteins from waste sources. The main emphasis of the present short communication is to explore the possible strategies that could be utilized to recover or restore proteins from different wastewater sources. The presented study emphasizes the applicability of the recovery of proteins from various waste sources using membranes and the combination of the membrane process. Future research should focus on novel technologies that can help in the efficient extraction of these high-value compounds from wastes. Lastly, this short communication will evaluate the possibility of integrating membrane technology. This study will discuss the important proteins present in different industrial waste streams, such as those of potatoes, poultry, dairy, seafood and alfalfa, and the possible state of the art technologies for the recovery of these valuable proteins from the wastewater.
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Affiliation(s)
- Kanwal Shahid
- Department of Separation Science, School of Engineering Science, Lappeenranta-Lahti University of Technology, Sammonkatu 12, FI-50130, Mikkeli, Finland.
| | - Varsha Srivastava
- Department of Chemistry, University of Jyväskylä, P.O. Box 35, FI-40014, Jyväskylä, Finland
| | - Mika Sillanpää
- Institute of Research and Development, Duy Tan University, Da Nang, 550000, Vietnam
- Faculty of Environment and Chemical Engineering, Duy Tan University, Da Nang, 550000, Vietnam
- School of Civil Engineering and Surveying, Faculty of Health, Engineering and Sciences, University of Southern Queensland, West Street, Toowoomba, QLD, 4350, Australia
- Department of Chemical Engineering, School of Mining, Metallurgy and Chemical Engineering, University of Johannesburg, P. O. Box 17011, Doornfontein, 2028, South Africa
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Surasani VKR, C.V. R, Shafiq U, Baraiya KG. Influence of Frozen Storage on Properties of Rohu and Pangas Protein Isolates Obtained from Its Processing Waste. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1818908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - Raju C.V.
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - Uzair Shafiq
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - Kirankumar Gopalbhai Baraiya
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
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Bethi CMS, Narayan B, Martin A, Kudre TG. Recovery, physicochemical and functional characteristics of proteins from different meat processing wastewater streams. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:25119-25131. [PMID: 32342418 DOI: 10.1007/s11356-020-08930-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Accepted: 04/16/2020] [Indexed: 06/11/2023]
Abstract
Recovery, physicochemical and functional characteristics of proteins recovered from different meat processing wastewater streams were revealed in the present study. Wastewaters from surimi processing (SPW) and slaughterhouses, namely fish (FSW), cattle (CSW), poultry (PSW), and goat (GSW), exhibited protein, fat, ash, moisture, and microbial load in the range of 1.28-7.04%, 0.86-2.34%, 0.02-0.80%, 89.81-97.44%, and 5.33-5.81 CFU/mL, respectively. Among the wastewaters, SPW presented slightly higher protein (7.04%), fat (2.34%), and ash (0.80%) contents (P < 0.05). Furthermore, proteins recovered from SPW (SPWP) and FSW (FSWP), CSW (CSWP), PSW (PSWP), and GSW (GSWP) presented yield, protein, fat, ash, and moisture content in the range of 55.54-76.81%, 65.86-78.22%, 7.26-11.45%, 4.58-11.75%, and 5.67-14.79%. All protein samples displayed higher essential amino acid (EAA) content with leucine (8.47-14.52 g/100 g) as a predominant amino acid. GSWP and SPWP scored the highest and lowest EAA contents, respectively. SPWP displayed myofibrillar proteins as dominant proteins, while slaughterhouses' wastewater proteins showed blood proteins as major proteins. β-Sheet is the major secondary structure presented by all protein samples. SPWP showed the highest lightness value as compared to other protein counterparts (P < 0.05). All protein samples from slaughterhouse wastewaters had the lowest protein solubility at pH 4.5. However, SPWP presented minimum solubility at pH 5.5. Among all protein samples, SPWP presented slightly higher water holding capacity and foaming property (P < 0.05), whereas FSWP displayed slightly higher emulsion property (P < 0.05). Overall, all meat processing wastewater streams served as good sources of high-quality proteins, which could be used as protein ingredients in animal feed formulation.
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Affiliation(s)
- Cathrine M S Bethi
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India
| | - Bhaskar Narayan
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India
| | - Asha Martin
- Food Safety and Analytical Quality Control Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India
| | - Tanaji G Kudre
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India.
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Zhang Z, He S, Liu H, Sun X, Ye Y, Cao X, Wu Z, Sun H. Effect of pH regulation on the components and functional properties of proteins isolated from cold-pressed rapeseed meal through alkaline extraction and acid precipitation. Food Chem 2020; 327:126998. [PMID: 32438264 DOI: 10.1016/j.foodchem.2020.126998] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 05/03/2020] [Accepted: 05/05/2020] [Indexed: 10/24/2022]
Abstract
Cold-pressed rapeseed meal with high protein content (38.76% protein dry weight basis) was used to prepare rapeseed protein isolates (RPIs) by alkaline extraction (pH 8.0, 9.0, 10.0, 11.0, 12.0 and 13.0) and acid precipitation (pH 3.0, 3.5, 4.0, 4.5, 5.0 and 5.5). The protein with an intact structure and the highest yield (65.08%) was obtained at extraction pH 9.0 and precipitation pH 4.5, accompanied by the lowest D-amino acid content, the lightest colour and the lowest contents of glucosinolates (2.85 mmol/kg), phytic acid (1.05 mg/g) and sinapine (0.68 mg/g). Additionally, water/oil absorption, foaming and emulsifying capacities decreased with decreasing precipitation pH, while the solubility showed the reverse trend. During gastric simulation digestion, the α-polypeptide of cruciferin and napin in the RPIs showed digestive resistance. Overall, pH regulation might be an effective method to isolate high quality RPIs for use in the food processing industry.
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Affiliation(s)
- Zuoyong Zhang
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Shudong He
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China.
| | - Haiyan Liu
- Sichuan Huamei Pharmaceutical Co., Ltd., Chengdu Sanojon Pharmaceutical Group, Chengdu 610045, Sichuan, PR China; Dairy Nutrition and Function, Key Laboratory of Sichuan Province, Chengdu 610000, Sichuan, PR China
| | - Xianbao Sun
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Yongkang Ye
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Xiaodong Cao
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Zeyu Wu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Hanju Sun
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China.
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Surasani VKR, Raju C, Shafiq U, Chandra M, Lakshmisha I. Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108662] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Surasani VKR, Raju CV, Chandra MV, Shafiq U, Lakshmisha IP. Effect of organic acid on recovery yields and characteristics of rohu (Labeo rohita) protein isolates extracted using pH shift processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6546-6551. [PMID: 31328269 DOI: 10.1002/jsfa.9935] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 07/09/2019] [Accepted: 07/17/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Proteins recovery using hydrochloric acid (HCl) in acid-aided solubilization could cause greater loss in its functionality over alkali-aided solubilization. Moreover, using HCl in edible foods is also a health concern. Replacing HCl with organic acids for acid-aided solubilization could address these problems. The aim was to study the effect of organic acid (glacial acetic acid) as a replacement for HCl during pH shift processing on the characteristics and functionality of rohu (Labeo rohita) protein isolates. Rohu proteins were obtained by solubilizing at pH 3.0 and pH 11.0 using glacial acetic acid and sodium hydroxide (10 mol L-1 ). RESULTS Results showed that solubilization at pH 11.0 gave higher protein yields (766.8 ± 2.4 g kg-1 ) compared to solubilization at pH 3.0 (735.7 ± 7.1 g kg-1 ) (P < 0.05). Isolates from acid-aided solubilization had higher whiteness and total pigment content over isolates obtained by alkali-aided solubilization. Rohu isolates recovered by alkaline solubilization showed higher water and oil holding capacity, gel strength, folding scores, foaming and emulsion capacity than acid processed isolates (P < 0.05). Solubilization of rohu proteins using glacial acetic acid produced isolates with low breaking force (149.0 g), low storage modulus (G') values and low folding test score (1.0) over the alkaline isolates (P < 0.05). CONCLUSION Results indicated that, recovering rohu proteins using organic acid (glacial acetic acid) could produce isolates with poor functional properties, while using the organic acid to precipitate the proteins solubilized by alkali-aided processing could produce proteins with better yields and functionality. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - C V Raju
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - M V Chandra
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - Uzair Shafiq
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - I P Lakshmisha
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
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Reddy Surasani VK, Singh A, Gupta A, Sharma S. Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Abdollahi M, Undeland I. Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.087] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Surasani VKR, Mandal A, Pandey A. Utilization of freshwater mussel (Lamellidens marginalis) for the isolation of proteins through pH shift processing: characterization of isolates. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:31497-31507. [PMID: 30203350 DOI: 10.1007/s11356-018-3154-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2018] [Accepted: 09/04/2018] [Indexed: 06/08/2023]
Abstract
Study was conducted to use underutilized freshwater mussel (Lamellidens marginalis) for the recovery of proteins using pH shift method and to study the functionality and characteristics of the recovered isolates. From the pH range tested (pH 2.0-13.0), maximum protein yields were obtained during solubilization at pH 2.0 and pH 13.0 (p < 0.05). During the protein recovery process, pH 13.0 was found to have minimal effect on proteins resulting in higher protein yields compared to pH 2.0. Isolates obtained by both acidic and alkaline solubilization processes had low stability and poor gel network. Total lipid content, total myoglobin, and pigment contents were reduced significantly (p < 0.05) during pH shift processing, resulting in whiter protein isolates and protein gels. All the essential amino acids were present in the isolates recovered by acid and alkaline solubilization, indicating the complete recovery of amino acids. No microbial counts were observed in any of the isolates prepared using acid and alkaline-aided processing. Acid and alkaline solubilization (pH shift) process was found to be promising for the recovery of proteins from underutilized freshwater mussel thus by reducing the supply demand gap.
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Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Harvest and Post-harvest Technology, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India.
| | - Amit Mandal
- Department of Aquaculture, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India
| | - Abhed Pandey
- Department of Aquaculture, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India
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Surasani VKR. Acid and alkaline solubilization (pH shift) process: a better approach for the utilization of fish processing waste and by-products. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:18345-18363. [PMID: 29790052 DOI: 10.1007/s11356-018-2319-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Accepted: 05/13/2018] [Indexed: 06/08/2023]
Abstract
Several technologies and methods have been developed over the years to address the environmental pollution and nutritional losses associated with the dumping of fish processing waste and low-cost fish and by-products. Despite the continuous efforts put in this field, none of the developed technologies was successful in addressing the issues due to various technical problems. To solve the problems associated with the fish processing waste and low-value fish and by-products, a process called pH shift/acid and alkaline solubilization process was developed. In this process, proteins are first solubilized using acid and alkali followed by precipitating them at their isoelectric pH to recover functional and stable protein isolates from underutilized fish species and by-products. Many studies were conducted using pH shift process to recover proteins from fish and fish by-products and found to be most successful in recovering proteins with increased yields than conventional surimi (three cycle washing) process and with good functional properties. In this paper, problems associated with conventional processing, advantages and principle of pH shift processing, effect of pH shift process on the quality and storage stability of recovered isolates, applications protein isolates, etc. are discussed in detail for better understanding.
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Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Hoige Bazar, Mangalore, Karnataka, 575001, India.
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Surasani VKR, Kudre T, Ballari RV. Recovery and characterization of proteins from pangas (Pangasius pangasius) processing waste obtained through pH shift processing. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:11987-11998. [PMID: 29450777 DOI: 10.1007/s11356-018-1456-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Accepted: 02/01/2018] [Indexed: 06/08/2023]
Abstract
Study was conducted to recover proteins from pangas (Pangasius pangasius) processing waste (fillet frames) using pH shift method and to characterize the recovered isolates. pH 2.0 from acidic range and pH 13.0 from alkaline range were found to have maximum protein recovery (p < 0.05). During the recovery process, acidic pH (pH 2.0) was found to have minimal effect on proteins resulting in more stable isolates and strong protein gels. Alkaline pH (pH 13.0) caused protein denaturation resulting in less stable proteins and poor gel network. Both acidic and alkaline-aided processing caused significant (p < 0.05) reductions in total lipid, myoglobin, and pigment content thus by resulting in whiter protein isolates and gels. The content of total essential amino acids increased during pH shift processing, indicating the enrichment of essential amino acids. No microbial counts were detected in any of the isolates prepared using acid and alkaline extraction methods. pH shift processing was found to be promising in the utilization of fish processing waste for the recovery of functional proteins from pangas processing waste thus by reducing the supply demand gap as well pollution problems.
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Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Harvest and Post-harvest Technology, College of Fisheries, GADVASU, Ludhiana, Punjab, 141004, India.
| | - Tanaji Kudre
- CSIR-Central Food Technological Research Institute, Mysore, Karnataka, India
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Surasani VKR, Khatkar SK, Singh S. “Effect of process variables on solubility and recovery yields of proteins from pangas (Pangasius pangasius) frames obtained by alkaline solubilization method: Characteristics of isolates”. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.09.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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