نوع مقاله : مقاله کامل علمی - پژوهشی
نویسندگان
1 دانش آموخته دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 دانشیار
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
The process so-called pH-shift has emerged as a promising and hopeful method for recovering muscle proteins from complex marine-based raw materials and modifying them. Ultrasonic technique can also be beneficial especially when recovery efficiency is compromised also as a modifier factor of techno-functional features. Bearing these in mind; this study investigated the combined effects of pH-shift and ultrasonic processes on the recovery and functional properties of protein isolates extracted from lanternfish muscle. Solubility and whiteness index curves were primarily plotted to establish optimal pHs for protein solubilization and precipitation. Based on these curves, two acidic pHs (2 and 2.5), two alkaline pHs (11.5 and 12), and pH 5.7 for precipitation were selected. Protein extraction was performed at these pHs using both classical and ultrasound-assisted methods. Alkaline pHs resulted in higher protein solubility and recovery compared to acidic pHs. The highest recovery was observed at pH 12. Ultrasound enhanced protein solubility and recovery at both acidic and alkaline pHs. The highest overall protein recovery was achieved in the alkaline pH-shift versions assisted by ultrasound (pHs 11.5 and 12 with overall recovery yields of 47.31 and 49.01%, respectively). Techno-functional properties of protein isolates were evaluated as a function of pH in terms of solubility, emulsion activity and emulsion stability indexes, and foaming capacity and foam stability indexes. Overall, alkaline protein isolates exhibited higher solubility and greater emulsification and foaming properties than acidic versions. Ultrasound had a positive effect due to promoting conformational changes induced by the pH-shift process. Hence it can be said that utilizing alkaline pH-shift in conjunction with novel extraction techniques like ultrasound can effectively produce relatively high-quality and low-cost protein isolates from lanternfish muscle for use in gel-based and emulsion-based food systems.
کلیدواژهها [English]
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