Protein Recovery of Tra Catfish (Pangasius hypophthalmus) Protein-Rich Side Streams by the pH-Shift Method
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials and Sampling
2.1.1. Collection of Side Streams
2.1.2. Chemicals
2.1.3. Preparation of Protein Isolate from the Dark Muscle
2.1.4. FPI Preparation from Different Side Streams at the Optimal Conditions
2.2. Analyses
2.2.1. Proximate Composition
2.2.2. Protein Extractable Recovery (PER), FPI Protein, and FPI Dry Matter Recoveries
2.2.3. Lipid and Ash Removal during FPI Production
2.2.4. Amino Acid Analysis
2.2.5. SDS-PAGE Pattern
2.2.6. Colour
2.2.7. Statistical Analysis
3. Results and Discussion
3.1. Optimization of Protein Recovery from Dark Muscle
3.1.1. Effects of pH on Extraction Levels (Trial 1)
3.1.2. Effects of Using Different Proportions of Extract Solution (Trial 2)
3.1.3. The Effects of Extraction Time (Trial 3)
3.2. Comparison of the FPI Produced from Different Rest Raw Materials and Surimi
3.2.1. FPI Processing Effectivity
3.2.2. Proximate Composition
3.2.3. Amino Acid Profiles
3.2.4. SDS-PAGE
3.2.5. Colour
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Production | FPI-PR (%) | FPI-DMR (%) | Lipid Removal (%) | Ash Removal (%) |
---|---|---|---|---|
DM-FPI | 88.9 ± 5.3 a | 34.3 ± 0.2 a | 90.4 ± 1.0 b | 86.3 ± 0.8 b |
HBB-FPI | 68.2 ± 4.8 b | 19.1 ± 1.4 b | 95.2 ± 0.7 a | 91.5 ± 0.6 a |
ACO-FPI | 83.0 ± 2.9 a | 32.7 ± 2.7 a | 93.6 ± 0.2 a | 87.2 ± 0.5 b |
Water Content | Crude Protein | Lipid Content | Ash Content | ||
---|---|---|---|---|---|
Raw material | Dark muscle | 66.5 ± 1.0 An | 14.7 ± 0.2 Bn | 17.6 ± 1.5 Bm | 0.8 ± 0.1 Bm |
HBB | 54.8 ± 1.0 Cn | 15.2 ± 0.1 An | 21.9 ± 0.6 Am | 7.8 ± 0.4 Am | |
ACO | 60.8 ± 2.0 Bn | 15.3 ± 0.1 An | 23.5 ± 1.1 Am | 1.0 ± 0.1 Bm | |
FPIs and surimi | DM-FPI | 73.9 ± 0.7 bcm | 23.5 ± 0.9 am | 3.2 ± 0.0 bn | 0.1 ± 0.0 bn |
HBB-FPI | 77.3 ± 0.8 am | 20.4 ± 0.5 bm | 2.8 ± 0.4 bn | 0.1 ± 0.0 bn | |
ACO-FPI | 73.1 ± 2.1 cm | 24.4 ± 1.4 am | 3.1 ± 0.1 bn | 0.0 ± 0.0 bn | |
Surimi | 77.0 ± 0.1 ab | 17.5 ± 0.3 c | 5.4 ± 0.1 a | 0.2 ± 0.0 a |
Amino Acids | DM-FPI | HBB-FPI | ACO-FPI | FAO/WHO/UNU [70] * |
---|---|---|---|---|
Hydroxyproline | ND | ND | 0.6 | |
Alanine b | 6.3 | 6.5 | 6.4 | |
Arginine a | 6.6 | 6.9 | 6.3 | |
Aspartic acid | 11.2 | 12.1 | 10.5 | |
Cysteine/Cystine | 1.1 | 1.1 | 1.0 | |
γ-Aminobutyric acid | ND | ND | ND | |
Glutamic acid | 18.4 | 19.4 | 17.2 | |
Glycine b | 3.7 | 3.9 | 5.1 | |
Histidine a | 2.6 | 2.6 | 2.8 | 1.5 |
Isoleucine ab | 4.7 | 5.0 | 4.6 | 3.0 |
Leucine ab | 8.8 | 9.1 | 7.9 | 5.9 |
Lysine a | 9.3 | 10.1 | 8.8 | 4.5 |
Methionine ab | 3.3 | 3.5 | 2.9 | 2.2 |
Phenylalanine ab | 3.8 | 4.2 | 3.8 | 3.8 |
Proline b | 4.6 | 4.3 | 5.0 | |
Serine | 4.2 | 4.4 | 4.1 | |
Threonine a | 4.6 | 4.9 | 4.2 | 2.3 |
Tyrosine | 2.2 | 3.5 | 3.1 | |
Valine ab | 5.0 | 5.3 | 4.8 | 3.9 |
Total amino acids | 100.5 | 106.8 | 99.1 | |
Total essential amino acids | 48.8 | 51.7 | 46.2 | |
Total Hydrophobic amino acid | 40.3 | 41.8 | 40.6 |
Lightness (L*) | Redness (a*) | Yellowness (b*) | Whiteness | ||
---|---|---|---|---|---|
FPIs | DM-FPI | 47.8 ± 1.0 cA | 1.8 ± 0.1 bA | 11.4 ± 0.5 aA | 46.6 ± 1.1 cB |
HBB-FPI | 34.0 ± 4.1 dC | 3.9 ± 1.6 aC | 5.4 ± 2.0 cB | 33.6 ± 4.0 dC | |
ACO-FPI | 64.9 ± 0.3 bB | −1.2 ± 0.1 cB | 11.7 ± 0.2 aA | 63.0 ± 0.4 bA | |
Industrial surimi | 73.5 ± 0.6 a | −0.2 ± 0.1 c | 4.2 ± 0.5 c | 73.2 ± 0.6 a |
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Nguyen, H.T.; Bao, H.N.D.; Dang, H.T.T.; Tómasson, T.; Arason, S.; Gudjónsdóttir, M. Protein Recovery of Tra Catfish (Pangasius hypophthalmus) Protein-Rich Side Streams by the pH-Shift Method. Foods 2022, 11, 1531. https://doi.org/10.3390/foods11111531
Nguyen HT, Bao HND, Dang HTT, Tómasson T, Arason S, Gudjónsdóttir M. Protein Recovery of Tra Catfish (Pangasius hypophthalmus) Protein-Rich Side Streams by the pH-Shift Method. Foods. 2022; 11(11):1531. https://doi.org/10.3390/foods11111531
Chicago/Turabian StyleNguyen, Hang Thi, Huynh Nguyen Duy Bao, Huong Thi Thu Dang, Tumi Tómasson, Sigurjón Arason, and María Gudjónsdóttir. 2022. "Protein Recovery of Tra Catfish (Pangasius hypophthalmus) Protein-Rich Side Streams by the pH-Shift Method" Foods 11, no. 11: 1531. https://doi.org/10.3390/foods11111531