Title of article :
Effect of salt and alkaline on the physicochemical properties of the protein isolates extracted from lanternfish (Benthosema pterotum)
Author/Authors :
Oliyaei, N Seafood Processing Research Group - Department of Food Science and Technology - School of Agriculture - Shiraz University , Moosavi-Nasab, M Seafood Processing Research Group - Department of Food Science and Technology - School of Agriculture - Shiraz University , Ghorbani, M Department of Food Science and Technology - Gorgan University of Agricultural Science and Natural Resources
Abstract :
Food proteins have long been recognized for their nutritional and functional properties. The nutritional properties of proteins are associated with their amino acid content. On the other hand, the functional properties of proteins relate to their contribution to the physiochemical and sensory properties of foods (Sila and Bougatef, 2016). Marine organisms contain proteins with high quantities of essential amino acids which can provide the high quality proteins for the human consumption (Cordova Murueta et al., 2007). Fish muscle proteins are categorized in to three groups based on their solubility in aqueous solutions. Myofibrillar protein (soluble in high salt concentration), sarcoplasmic protein (soluble in water and weak salt solutions) and stromal protein (insoluble proteins) (Karlsdottir, 2009).
Keywords :
Lantern fish (Benthosema pterotum) , Fish protein isolate , Alkaline Solubilisation , Salt , Functional properties
