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首页> 外文期刊>Journal of Food Science >Protein extraction from catfish byproducts and physicochemical properties of the protein isolates
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Protein extraction from catfish byproducts and physicochemical properties of the protein isolates

机译：蛋白质中的蛋白质递质和蛋白质分离物的物理化学性质

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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 denatura-tion 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.
机译：为了从由碱性提取鲶鱼副产物优化的蛋白质回收率，不同的因素，包括粒度，肉与水的比率，pH值和提取时间的影响进行了调查。结果发现，约30％的蛋白质回收率可以达到。在pH增加（pH值为10.5，11和11.5）不仅改善蛋白质回收，而是通过降低溶解度还证明增加的蛋白质denatura-和灰，α螺旋下降，增加的β折叠，和增加的无规卷曲。从蛋白质分离物制得的凝胶的颜色和纹理通过用于蛋白质提取的pH值的影响很大。用于从圆角剁碎制成的凝胶和分离蛋白在pH 10.5,11萃取，和11.5时，“L”值分别为78.96，60.38，57.74，54.39和，破部队205，492，585，和458克，和变形值分别为10.59,8.07,6.73，5.04毫米。电泳与MHC，最主要的带碱辅助提取过程中揭示蛋白质降解，显示出与圆角剁碎比较约50％的下降。它也表明，凝胶化不仅造成交联，而且还与分别为53％，56％，59％，和在MHC强度81％的减少对于鱼片肉，分离蛋白在pH 10.5,11萃取，和11.5，自溶。鱼片肉和蛋白分离物温度扫描过程中表现出不同的储能模量的模式，这意味着不同的凝胶化的机制。这项研究证明了从鲶鱼副产物中提取的蛋白质是潜在于被用作特别是在凝胶制造食用的食物成分。

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