Optimised protein recovery from mackerel whole fish by using sequential acid/alkaline isoelectric solubilization precipitation (ISP) extraction assisted by ultrasound
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CitationÁlvarez, C., Lélu, P., Lynch, S., Tiwari, B.K., Optimised protein recovery from mackerel whole fish by using sequential acid/alkaline isoelectric solubilization precipitation (ISP) extraction assisted by ultrasound, LWT - Food Science and Technology 2018, 88, 201-216 doi:10.1016/j.lwt.2017.09.045
AbstractThe growing fishery industry needs to find new green-processes in order to provide a solution to the huge amount of wastes and by-products that such industrial activity produces. Currently, around a 40% of the total weight of the mackerel is considered a by-product, because just the fillets are used in the food market. ISP method has been revealed as a useful tool for protein recovering, however the yield of this process is traditionally lower than enzymatic methods. In present work, the use of sequential acid/alkaline extraction and alkaline extraction assisted by ultrasound, have been implemented in order to increase the yield of the process. It has been demonstrated that (i) sequential extraction is able to recover practically 100% of total protein, and (ii) applying ultrasound to alkaline extraction is possible to recover more than 95% of total protein from mackerel by-products. Extracted proteins were characterized according to their size, and the amino acid profile of final product was determined.
FunderNational Development Plan 2007–2013
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