Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Mississippi State University, Pascagoula, Mississippi, USA.
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS State, Mississippi, USA.
J Food Sci. 2022 Jul;87(7):3057-3070. doi: 10.1111/1750-3841.16229. Epub 2022 Jun 16.
Protein extraction from catfish byproducts has been proven economically and technically feasible. However, the gel prepared from protein isolate was dark and lacked elasticity. Byproduct mince washing and application of soy whey were adopted in this study to address the above gel quality issues. Heating soy whey at 75°C for 3 min could eliminate over 99.9% lipoxygenase activity and retain more than 50% trypsin inhibitor activity. Washing byproduct mince for 2 min with water-to-mince ratio of 2:1 could achieve satisfactory gel color, which was comparable to that of commercial surimi gels. When soy whey was applied, the autolytic enzyme-induced proteolysis was inhibited in a dose-dependent manner by up to 74%. With addition of soy whey, resilience, hardness at maximum force, hardness at 5 mm compression, springiness, cohesiveness, chewiness, fracturability, and deformation could be increased by up to 43.10%, 66.92%, 36.72%, 14.59%, 29.17%, 143.25%, 93.82%, and 27.97%, respectively. However, the texture was still inferior to the gel made from fillet mince. SDS-PAGE revealed that myosin was most susceptible to proteolysis and application of soy whey could effectively protect it from degradation. Different from tropomyosin, myosin and actin were greatly involved in disulfide bond formation. PRACTICAL APPLICATION: Catfish byproducts and soy whey, a byproduct from soy protein isolation, are normally treated as waste. The current study proved the possibility to utilize these two byproducts to make value-added surimi-like gel products. Utilization of byproducts would not only increase profitability of catfish and soy processing, but also preserve the precious fish proteins and other health-promoting components.
从鲶鱼副产物中提取蛋白质在经济和技术上是可行的。然而，由蛋白质分离物制备的凝胶颜色较深且缺乏弹性。本研究采用副产物肉末洗涤和添加大豆乳清的方法来解决上述凝胶质量问题。将大豆乳清在 75°C 下加热 3 分钟可以消除超过 99.9%的脂肪氧合酶活性，并保留超过 50%的胰蛋白酶抑制剂活性。用 2:1 的水与肉末的比例洗涤肉末 2 分钟，可以达到令人满意的凝胶颜色，与商业鱼糜凝胶相当。当添加大豆乳清时，自溶酶诱导的蛋白质水解被抑制，抑制率高达 74%。添加大豆乳清后，弹性、最大力硬度、5mm 压缩硬度、黏附性、咀嚼性、易碎性、变形性分别增加了 43.10%、66.92%、36.72%、14.59%、29.17%、143.25%、93.82%和 27.97%。然而，其质地仍然不如由鱼片制成的凝胶。SDS-PAGE 显示肌球蛋白最容易受到蛋白质水解的影响，而大豆乳清的添加可以有效地防止其降解。与原肌球蛋白不同，肌球蛋白和肌动蛋白大量参与二硫键的形成。实用价值：鲶鱼副产物和大豆乳清，是大豆蛋白分离的副产物，通常被视为废物。本研究证明了利用这两种副产物生产附加值较高的类似鱼糜的凝胶产品的可能性。利用副产物不仅可以提高鲶鱼和大豆加工的盈利能力，还可以保护宝贵的鱼类蛋白质和其他促进健康的成分。
Zotero 插件