Protein isolation from gutted herring (Clupea harengus) using pH-shift processes.
Herring ( Clupea harengus ) and other pelagic fish species are mainly used for fish meal and oil production and not for human consumption. In this study, acid pH-shift processing and alkaline pH-shift processing were used to isolate proteins from whole gutted herring with the aim to investigate the potential use of herring proteins as a food ingredient. The acid and alkaline processes gave rise to similar protein yields, 59.3 and 57.3%. The protein isolates from both processes had a significantly (p < 0.05) whiter color and higher protein and lower lipid contents than the starting material. The removal of ash was >80% for both processes, with a trend (p = 0.07) toward higher removal during the alkaline process. Also, Ca and Mg removal was significantly (p < 0.05) higher during the alkaline process. The isolated proteins from the acid process contained myosin degradation products and had a lower salt solubility than proteins from the alkaline process. Both protein isolates had an amino acid profile meeting the recommendations for adults according to FAO/WHO/UNU and could produce a surimi gel of medium strength. The results show that pH-shift processing could be a valuable method for the production of functional food proteins from gutted herring.
Marmon
Sofia K
SK
Department of Chemical and Biological Engineering, Food Science, Chalmers University of Technology, SE 402 29, Gothenburg, Sweden. sofia.marmon@chalmers.se
Undeland
Ingrid
I
D000596:Amino Acids / Q000032:analysis; D000818:Animals; D004044:Dietary Proteins / Q000032:analysis / Q000302:isolation & purification*; D029941:Fish Proteins / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification*; D005399:Fishes; D005511:Food Handling / Q000379:methods; D006863:Hydrogen-Ion Concentration; D008903:Minerals / Q000032:analysis; D012995:Solubility
D000596:Amino Acids; D004044:Dietary Proteins; D029941:Fish Proteins; D008903:Minerals