Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Resource Centre, Habshiguda, Uppal Road, Hyderabad, 500 007 India.
J Food Sci Technol. 2013 Jun;50(3):514-20. doi: 10.1007/s13197-011-0357-5. Epub 2011 Apr 19.
Protein concentrates were prepared from underutilized mrigal (Cirrhinus mrigala) roe to produce value added by-products for food applications. Chemical composition and physicochemical properties of protein concentrates prepared from mrigal (Cirrhinus mrigala) roes were determined. The effects of pH and salt concentration on protein solubility were investigated. The protein content of the concentrates was found to be 75, and 91%, respectively for dehydrated and defatted powders. The maximum protein solubility was observed at pH 12, while minimum protein solubility was observed at pH 5, for both dehydrated and defatted protein concentrates. Salt concentration (0.1 to 1 M Nacl) significantly affected the solubility of protein concentrates. The mineral analysis revealed substantial amounts of iron and phosphorus. The emulsifying capacities of dehydrated and defatted protein concentrates were noted as 5.9, and 7.1 ml/g protein, respectively. SDS-PAGE analysis of fresh, dehydrated and defatted roe proteins has revealed the presence of major protein with a molecular weight (MW) of 97 kDa. Addition of defatted fish egg protein concentrate to pasta preparations had improved taste and texture. The results indicated that protein concentrates from underutilized mrigal fish egg may be useful for preparing protein rich food supplements.
从未充分利用的圆口铜鱼（Cirrhinus mrigala）鱼卵中制备蛋白质浓缩物，以生产用于食品应用的增值副产品。测定了从圆口铜鱼（Cirrhinus mrigala）鱼卵中制备的蛋白质浓缩物的化学成分和理化性质。研究了 pH 值和盐浓度对蛋白质溶解度的影响。脱水和脱脂粉末的蛋白质含量分别为 75%和 91%。对于脱水和脱脂的蛋白质浓缩物，最大蛋白质溶解度均在 pH 12 时观察到，而最小蛋白质溶解度均在 pH 5 时观察到。盐浓度（0.1 至 1 M NaCl）显着影响蛋白质浓缩物的溶解度。矿物质分析显示铁和磷的含量相当高。脱水和脱脂蛋白质浓缩物的乳化能力分别为 5.9 和 7.1 ml/g 蛋白质。新鲜、脱水和脱脂鱼卵蛋白质的 SDS-PAGE 分析表明存在主要蛋白质，分子量（MW）为 97 kDa。在面食制备中添加脱脂鱼卵蛋白浓缩物可改善口感和质地。结果表明，从未充分利用的圆口铜鱼鱼卵中提取的蛋白质浓缩物可用于制备富含蛋白质的食品补充剂。
