title: Nutritional and Digestive Properties of Protein Isolates Extracted from the Muscle of the Common Carp Using pH-Shift Processing.
abstract: This study details the nutritional and digestive properties of protein isolates that are extracted from carp (Cyprinus CarpioL.) muscle using pH shifting methods. Alkaline (ALPI) and acid (ACPI) protein isolates exhibit higher protein yields (87.6%, 76.3%, respectively). In addition to the high recovery of myofibrillar protein, a portion of the water-soluble proteins is also recovered. The moisture contents of ACPI and ALPI are 85.5% and 88.5%, respectively, and the crude protein contents of these two fractions are 83.20% and 83.0%, respectively, both contents of which are higher than those for fresh muscle. Most part of the ash and fat are removed in the separation process. The protein isolation is also found to be lighter and whiter than the fresh muscle and there is no difference between amino acid content of protein isolation and that of fresh muscle. The maximum solubility of water washed surimi is 73.21%, while solubility of ACPI-2 and ALPI-2 (pH 7.0) are 66.67% and 62.08%, respectively. The digestibility of ALPI and ACPI is improved after being treated with chymotrypsin, which is about 7-8 times as that of fresh muscle. The results indicate that the protein isolates have better nutritional and digestive properties than the fresh muscle does in food processing.
  
  
  CONCLUSIONS
  Common carp is a lower additional value fish that exists in large amount in China. This study investigates nutritional and digestive properties of protein from carp extracted by pH shifting methods. According to the obtained data in this study, pH shifting method is a good protein recovery method that can effectively remove bone spurs, skin, fat and other impurities. In addition, sarcoplasmic proteins can also be recovered. The nutritional properties of protein isolates of carp were suitable for supplementing as an ingredient for human consumption. The pH-shift process greatly improves the protein digestibility. Therefore, there are broad application prospects of the protein isolation as protein ingredients in food industry.
authors.affiliation: College of Food Science and Engineering Dalian Ocean University Dalian 116023 Liaoning China.
authors.forename: Yuanyong
authors.initials: Y
authors.lastname: Tian
authors.affiliation: College of Food Science and Engineering Dalian Ocean University Dalian 116023 Liaoning China.
authors.forename: Wei
authors.initials: W
authors.lastname: Wang
authors.affiliation: Faculty of Fisheries Kagoshima University Kagoshima 890-0056 Japan.
authors.forename: Chunhong
authors.initials: C
authors.lastname: Yuan
authors.affiliation: College of Food Science and Engineering Dalian Ocean University Dalian 116023 Liaoning China.
authors.forename: Long
authors.initials: L
authors.lastname: Zhang
authors.affiliation: College of Food Science and Engineering Dalian Ocean University Dalian 116023 Liaoning China.
authors.forename: Jinyang
authors.initials: J
authors.lastname: Liu
authors.affiliation: College of Food Science and Engineering Dalian Ocean University Dalian 116023 Liaoning China.
authors.forename: Junrong
authors.initials: J
authors.lastname: Liu