Department of Harvest and Post-harvest Technology, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India.
Department of Aquaculture, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India.
Environ Sci Pollut Res Int. 2018 Nov;25(31):31497-31507. doi: 10.1007/s11356-018-3154-0. Epub 2018 Sep 10.
Study was conducted to use underutilized freshwater mussel (Lamellidens marginalis) for the recovery of proteins using pH shift method and to study the functionality and characteristics of the recovered isolates. From the pH range tested (pH 2.0-13.0), maximum protein yields were obtained during solubilization at pH 2.0 and pH 13.0 (p < 0.05). During the protein recovery process, pH 13.0 was found to have minimal effect on proteins resulting in higher protein yields compared to pH 2.0. Isolates obtained by both acidic and alkaline solubilization processes had low stability and poor gel network. Total lipid content, total myoglobin, and pigment contents were reduced significantly (p < 0.05) during pH shift processing, resulting in whiter protein isolates and protein gels. All the essential amino acids were present in the isolates recovered by acid and alkaline solubilization, indicating the complete recovery of amino acids. No microbial counts were observed in any of the isolates prepared using acid and alkaline-aided processing. Acid and alkaline solubilization (pH shift) process was found to be promising for the recovery of proteins from underutilized freshwater mussel thus by reducing the supply demand gap.
本研究旨在利用未充分利用的淡水贻贝（Lamellidens marginalis），通过 pH 值变化法回收蛋白质，并研究回收分离物的功能和特性。在测试的 pH 值范围内（pH 2.0-13.0），在 pH 2.0 和 pH 13.0 时溶解时可获得最大的蛋白质产率（p<0.05）。在蛋白质回收过程中，发现 pH 值 13.0 对蛋白质的影响最小，与 pH 值 2.0 相比，蛋白质产率更高。通过酸性和碱性溶解过程获得的分离物稳定性低，凝胶网络差。在 pH 值变化处理过程中，总脂质含量、总肌红蛋白和色素含量显著降低（p<0.05），导致蛋白质分离物和蛋白质凝胶更白。通过酸和碱溶解回收的分离物中均存在所有必需氨基酸，表明氨基酸得到了完全回收。在使用酸和碱辅助处理制备的任何分离物中均未观察到微生物计数。酸和碱溶解（pH 值变化）过程有望从未充分利用的淡水贻贝中回收蛋白质，从而减少供需缺口。
