Tian Yuanyong, Wang Wei, Yuan Chunhong, Zhang Long, Liu Jinyang, Liu Junrong
College of Food Science and Engineering Dalian Ocean University Dalian 116023 Liaoning China.
Faculty of Fisheries Kagoshima University Kagoshima 890-0056 Japan.
J Food Process Preserv. 2017 Feb;41(1):e12847. doi: 10.1111/jfpp.12847. Epub 2016 Apr 29.
This study details the nutritional and digestive properties of protein isolates that are extracted from carp ( L.) muscle using pH shifting methods. Alkaline (ALPI) and acid (ACPI) protein isolates exhibit higher protein yields (87.6%, 76.3%, respectively). In addition to the high recovery of myofibrillar protein, a portion of the water-soluble proteins is also recovered. The moisture contents of ACPI and ALPI are 85.5% and 88.5%, respectively, and the crude protein contents of these two fractions are 83.20% and 83.0%, respectively, both contents of which are higher than those for fresh muscle. Most part of the ash and fat are removed in the separation process. The protein isolation is also found to be lighter and whiter than the fresh muscle and there is no difference between amino acid content of protein isolation and that of fresh muscle. The maximum solubility of water washed surimi is 73.21%, while solubility of ACPI-2 and ALPI-2 (pH 7.0) are 66.67% and 62.08%, respectively. The digestibility of ALPI and ACPI is improved after being treated with chymotrypsin, which is about 7-8 times as that of fresh muscle. The results indicate that the protein isolates have better nutritional and digestive properties than the fresh muscle does in food processing.
Common carp is a lower additional value fish that exists in large amount in China. This study investigates nutritional and digestive properties of protein from carp extracted by pH shifting methods. According to the obtained data in this study, pH shifting method is a good protein recovery method that can effectively remove bone spurs, skin, fat and other impurities. In addition, sarcoplasmic proteins can also be recovered. The nutritional properties of protein isolates of carp were suitable for supplementing as an ingredient for human consumption. The pH-shift process greatly improves the protein digestibility. Therefore, there are broad application prospects of the protein isolation as protein ingredients in food industry.
本研究详细介绍了采用pH值调节法从鲤鱼肌肉中提取的蛋白质分离物的营养和消化特性。碱性（ALPI）和酸性（ACPI）蛋白质分离物具有较高的蛋白质产量（分别为87.6%、76.3%）。除了肌原纤维蛋白的高回收率外，还回收了一部分水溶性蛋白质。ACPI和ALPI的水分含量分别为85.5%和88.5%，这两个部分的粗蛋白含量分别为83.20%和83.0%，均高于新鲜肌肉的含量。在分离过程中，大部分灰分和脂肪被去除。还发现蛋白质分离物比新鲜肌肉更轻、更白，并且蛋白质分离物的氨基酸含量与新鲜肌肉的氨基酸含量没有差异。水洗鱼糜的最大溶解度为73.21%，而ACPI-2和ALPI-2（pH 7.0）的溶解度分别为66.67%和62.08%。用胰凝乳蛋白酶处理后，ALPI和ACPI的消化率提高，约为新鲜肌肉的7 - 8倍。结果表明，在食品加工中，蛋白质分离物比新鲜肌肉具有更好的营养和消化特性。
鲤鱼是中国大量存在的附加值较低的鱼类。本研究调查了通过pH值调节法从鲤鱼中提取的蛋白质的营养和消化特性。根据本研究获得的数据，pH值调节法是一种良好的蛋白质回收方法，能够有效去除骨刺、皮肤、脂肪和其他杂质。此外，肌浆蛋白也可以被回收。鲤鱼蛋白质分离物的营养特性适合作为人类食用的成分进行补充。pH值调节过程大大提高了蛋白质的消化率。因此，蛋白质分离物作为蛋白质成分在食品工业中具有广阔的应用前景。
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