Chumthong Kanchanaphon, Saelee Nisa, Panpipat Worawan, Panya Atikorn, Phonsatta Natthaporn, Thangvichien Sujichon, Mala-In Wannasa, Grossmann Lutz, Chaijan Manat
Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency, Bangkok 12120, Thailand.
Foods. 2024 Jul 23;13(15):2312. doi: 10.3390/foods13152312.
This study focused on the production of protein isolates from mantis shrimp (MS). The pH-shift method was investigated to understand its impact on the protein yield, quality, and properties of the produced isolates. The first step was determining how the pH affected the protein solubility profile, zeta potential, and brown discoloration. The pH-shift process was then established based on the maximum and minimum protein solubilization. The solubilization pH had a significant impact on the mass yield and color of the produced protein, with a pH of 1.0 producing the maximum mass in the acidic region, whereas a maximum was found at a pH of 12.0 in the alkaline region ( < 0.05). Both approaches yielded mantis shrimp protein isolates (MPIs) with precipitation at a pH of 4.0 and a mass yield of around 25% (dw). The TCA-soluble peptide and TBARS levels were significantly lower in the MPI samples compared to MS raw material ( < 0.05). The MPIs maintained essential amino acid index (EAAI) values greater than 90%, indicating a high protein quality, and the pH-shift procedure had no negative impact on the protein quality, as indicated by comparable EAAI values between the mantis shrimp protein isolate extract acid (MPI-Ac), mantis shrimp protein isolate extract alkaline (MPI-Al), and MS raw material. Overall, the pH-shift approach effectively produced protein isolates with favorable quality and nutritional attributes.
本研究聚焦于从螳螂虾中制备分离蛋白。对pH值改变法进行了研究，以了解其对所制备分离蛋白的产量、质量和性质的影响。第一步是确定pH值如何影响蛋白质的溶解度曲线、zeta电位和褐变。然后根据蛋白质最大和最小溶解度建立pH值改变过程。溶解pH值对所制备蛋白质的质量产量和颜色有显著影响，在酸性区域pH值为1.0时产量最高，而在碱性区域pH值为12.0时产量最高（P<0.05）。两种方法均得到了pH值为4.0时沉淀的螳螂虾分离蛋白（MPIs），质量产量约为25%（干重）。与螳螂虾原料相比，MPIs样品中的三氯乙酸可溶性肽和硫代巴比妥酸反应物水平显著降低（P<0.05）。MPIs的必需氨基酸指数（EAAI）值保持在90%以上，表明蛋白质质量较高，并且pH值改变过程对蛋白质质量没有负面影响，如螳螂虾酸性分离蛋白提取物（MPI-Ac）、螳螂虾碱性分离蛋白提取物（MPI-Al）和螳螂虾原料之间相当的EAAI值所示。总体而言，pH值改变法有效地制备出了具有良好质量和营养特性的分离蛋白。
