Paker Ilgin, Beamer Sarah, Jaczynski Jacek, Matak Kristen E
Animal and Nutritional Sciences, PO Box 6108, West Virginia University, Morgantown, WV, USA.
J Sci Food Agric. 2015 Jan;95(2):275-80. doi: 10.1002/jsfa.6712. Epub 2014 Jun 6.
Isoelectric solubilization and precipitation (ISP) processing uses pH shifts to separate protein from fish frames, which may increase commercial interest for silver carp. Texture and color properties of gels made from silver carp protein recovered at different pH strategies and organic acid types were compared. ISP was applied to headed gutted silver carp using 10 mol L(-1) sodium hydroxide (NaOH) and either glacial acetic acid (AA) or a (1:1) formic and lactic acid combination (F&L). Protein gels were made with recovered protein and standard functional additives.
Texture profile analysis and the Kramer shear test showed that protein gels made from protein solubilized at basic pH values were firmer, harder, more cohesive, gummier and chewier (P < 0.05) than proteins solubilized under acidic conditions. Acidic solubilization led to whiter (P < 0.05) gels, and using F&L during ISP yielded whiter gels under all treatments (P < 0.05).
Gels made from ISP-recovered silver carp protein using organic acids show potential for use as a functional ingredient in restructured foods.
等电溶解沉淀（ISP）工艺利用pH值变化从鱼骨架中分离蛋白质，这可能会增加鳙鱼的商业价值。比较了在不同pH策略和有机酸类型下回收的鳙鱼蛋白质制成的凝胶的质地和颜色特性。使用10 mol L(-1)氢氧化钠（NaOH）以及冰醋酸（AA）或（1:1）甲酸与乳酸组合（F&L）对去头去内脏的鳙鱼进行ISP处理。用回收的蛋白质和标准功能添加剂制作蛋白质凝胶。
质地剖面分析和克莱默剪切试验表明，与在酸性条件下溶解的蛋白质相比，在碱性pH值下溶解的蛋白质制成的蛋白质凝胶更紧实、更硬、更有粘性、更具胶粘性和咀嚼性（P < 0.05）。酸性溶解导致凝胶颜色更白（P < 0.05），并且在所有处理下，在ISP过程中使用F&L会产生更白的凝胶（P < 0.05）。
使用有机酸由ISP回收的鳙鱼蛋白质制成的凝胶有潜力用作重组食品中的功能成分。
