Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting

Detalhes bibliográficos
Autor(a) principal: SHEN,Kejing
Data de Publicação: 2022
Outros Autores: MU,Wenting, XIA,Shuqian, CHEN,Yuting, REN,Huilin, XIE,Xiangyun, FANG,Yizhou, HUANG,Guangrong
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100420
Resumo: Abstract For the high-value utilization of tuna liver, the effects of acid-aided (Acid-pH) and alkali-aided pH-shifting (Alkali-pH) on the physicochemical and functional properties of the protein powder prepared by pH-shifting and freeze-drying were studied. As expected, the protein powder with high purity could be obtained through Acid-pH or Alkali-pH followed by freeze drying, while the Alkali-pH led to a higher protein yield, higher protein ratio, lower lipid ratio and lower heavy metal content than Acid-pH. The amino acid profile of the protein powder prepared by Alkali-pH (Alkali-PP) was similar with that prepared by Acid-pH (Acid-PP). In addition, compared with Acid-PP, the Alkali-PP possessed the greater capacities in emulsion activity, foaming capacity and fat absorption capacity. Furthermore, the foaming capacity, foam stability and fat absorption capacity of Alkali-PP was better than soy protein powder. Therefore, Alkali-pH followed by freeze-drying would be a better alternative to prepare high-quality protein powder from tuna liver in the food industry.
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spelling Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shiftingprotein powderpH-shiftingacid-aided and alkali-aidedheavy metalfunctional propertiesAbstract For the high-value utilization of tuna liver, the effects of acid-aided (Acid-pH) and alkali-aided pH-shifting (Alkali-pH) on the physicochemical and functional properties of the protein powder prepared by pH-shifting and freeze-drying were studied. As expected, the protein powder with high purity could be obtained through Acid-pH or Alkali-pH followed by freeze drying, while the Alkali-pH led to a higher protein yield, higher protein ratio, lower lipid ratio and lower heavy metal content than Acid-pH. The amino acid profile of the protein powder prepared by Alkali-pH (Alkali-PP) was similar with that prepared by Acid-pH (Acid-PP). In addition, compared with Acid-PP, the Alkali-PP possessed the greater capacities in emulsion activity, foaming capacity and fat absorption capacity. Furthermore, the foaming capacity, foam stability and fat absorption capacity of Alkali-PP was better than soy protein powder. Therefore, Alkali-pH followed by freeze-drying would be a better alternative to prepare high-quality protein powder from tuna liver in the food industry.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100420Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.40120info:eu-repo/semantics/openAccessSHEN,KejingMU,WentingXIA,ShuqianCHEN,YutingREN,HuilinXIE,XiangyunFANG,YizhouHUANG,Guangrongeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100420Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting
title Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting
spellingShingle Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting
SHEN,Kejing
protein powder
pH-shifting
acid-aided and alkali-aided
heavy metal
functional properties
title_short Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting
title_full Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting
title_fullStr Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting
title_full_unstemmed Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting
title_sort Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting
author SHEN,Kejing
author_facet SHEN,Kejing
MU,Wenting
XIA,Shuqian
CHEN,Yuting
REN,Huilin
XIE,Xiangyun
FANG,Yizhou
HUANG,Guangrong
author_role author
author2 MU,Wenting
XIA,Shuqian
CHEN,Yuting
REN,Huilin
XIE,Xiangyun
FANG,Yizhou
HUANG,Guangrong
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv SHEN,Kejing
MU,Wenting
XIA,Shuqian
CHEN,Yuting
REN,Huilin
XIE,Xiangyun
FANG,Yizhou
HUANG,Guangrong
dc.subject.por.fl_str_mv protein powder
pH-shifting
acid-aided and alkali-aided
heavy metal
functional properties
topic protein powder
pH-shifting
acid-aided and alkali-aided
heavy metal
functional properties
description Abstract For the high-value utilization of tuna liver, the effects of acid-aided (Acid-pH) and alkali-aided pH-shifting (Alkali-pH) on the physicochemical and functional properties of the protein powder prepared by pH-shifting and freeze-drying were studied. As expected, the protein powder with high purity could be obtained through Acid-pH or Alkali-pH followed by freeze drying, while the Alkali-pH led to a higher protein yield, higher protein ratio, lower lipid ratio and lower heavy metal content than Acid-pH. The amino acid profile of the protein powder prepared by Alkali-pH (Alkali-PP) was similar with that prepared by Acid-pH (Acid-PP). In addition, compared with Acid-PP, the Alkali-PP possessed the greater capacities in emulsion activity, foaming capacity and fat absorption capacity. Furthermore, the foaming capacity, foam stability and fat absorption capacity of Alkali-PP was better than soy protein powder. Therefore, Alkali-pH followed by freeze-drying would be a better alternative to prepare high-quality protein powder from tuna liver in the food industry.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100420
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100420
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.40120
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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