文献类型： 外文期刊

作者： Zhong, Saiyi ¹ ; Liu, Shouchun ² ; Cao, Jinxuan ³ ; Chen, Suhua ¹ ; Wang, Weimin ¹ ; Qin, Xiaoming ¹ ;

作者机构： 1.Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Coll Food Sci & Technol, Zhanjiang 524025, Guangdong, Peoples R China

2.Natl Engn Res Ctr Informat Technol Agr, Beijing, Peoples R China

3.Ningbo Univ, Dept Food Sci & Engn, Ningbo, Zhejiang, Peoples R China

关键词： Silver carp processing by-products; protein recovery; acid-aided process; alkali-aided process; quality characterization

期刊名称：JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY （ 影响因子：1.767； 五年影响因子：1.628 ）

ISSN： 1049-8850

年卷期： 2016 年 25 卷 3 期

页码：

收录情况： SCI

摘要： Fish protein isolates (FPI) were produced from silver carp processing by-products by means of the isoelectric solubilization-precipitation method, and the quality was evaluated. The alkali-aided process led to significantly more lipid reduction (p < 0.05) compared with the acid-aided process. Similar protein types were extracted for the acid and alkali solubilization, and most protein types can be recovered from the raw materials, as observed in the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis. The FPI was higher in total amino acids and essential amino acids (EAAs) compared with the original by-products (p < 0.05). The alkali-aided process yielded a higher nutritional and color quality than the acidic process. Furthermore, we found that alkali-aided protein had higher oxidative stability than the acid-aided protein. Our study indicates that high-quality fish proteins can be efficiently recovered from low-value silver carp processing by-products using isoelectric solubilization/precipitation, particularly the alkali-aided process, and subsequently be used in value-added human foods.