Park Sung Hwan, Lee Hyun Ji, Yoon In Seong, Lee Gyoon-Woo, Kim Jin-Soo, Heu Min Soo
2Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University, Jinju, Gyeongnam, 52828 Korea.
1Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University, Tongyeong, Gyeongnam, 53064 Korea.
Food Sci Biotechnol. 2016 Dec 31;25(6):1569-1575. doi: 10.1007/s10068-016-0242-0. eCollection 2016.
Three kinds of roe protein concentrates (RPCs: boil-dried concentrate, BDC; steam-dried concentrate, SDC; freeze-dried concentrate, FDC) were prepared from yellowfin tuna to produce value added products for food applications. The buffer capacities of the RPCs were higher under alkaline than under acidic conditions. The water holding capacities of the RPCs were in range 4.5-4.7 g/g protein at pH 6.0. The protein solubility of the FDC (14.2%) was higher than those of the BDC (5.4%) and SDC (5.5%) at pH 6.0. The foaming capacity of the FDC (156.8%) was higher than those of the BDC (109.7%) and SDC (109.4%); the FDC foam was stable for 60 min. The oil-in-water emulsifying activity index of the FDC (12.2m/g protein) exceeded those of the BDC and SDC (2.2m/g protein). Protein concentrates from yellowfin tuna roe may be useful as a potential protein source and as a high-value food ingredient.
从黄鳍金枪鱼制备了三种鱼卵浓缩蛋白（RPCs：煮干浓缩物，BDC；蒸干浓缩物，SDC；冻干浓缩物，FDC），以生产用于食品应用的增值产品。RPCs在碱性条件下的缓冲能力高于酸性条件。在pH 6.0时，RPCs的持水能力为4.5 - 4.7 g/g蛋白质。在pH 6.0时，FDC的蛋白质溶解度（14.2%）高于BDC（5.4%）和SDC（5.5%）。FDC的发泡能力（156.8%）高于BDC（109.7%）和SDC（109.4%）；FDC泡沫在60分钟内保持稳定。FDC的水包油乳化活性指数（12.2m/g蛋白质）超过了BDC和SDC（2.2m/g蛋白质）。黄鳍金枪鱼鱼卵浓缩蛋白可作为潜在的蛋白质来源和高价值食品成分。
