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Protein extraction pH and cross-linking affect physicochemical and textural properties of protein gels made from channel catfish byproducts.
- Source :
- Journal of the Science of Food & Agriculture; 8/30/2021, Vol. 101 Issue 11, p4799-4807, 9p
- Publication Year :
- 2021
-
Abstract
- BACKGROUND: Channel catfish farming is very important aquaculture industry in the southern states of the USA. However, huge amounts of by-products are generated from catfish fillet-processing. The by-products (mostly heads and bone frames) are excellent sources of proteins. Currently, catfish by-product has little value, and is regarded as a 'waste', which if not utilized properly could cause serious environmental pollution. Therefore, to find a way to utilize those by-products is critical for the economy of aquaculture. METHOD: Protein isolates were extracted from the mixture of catfish by-products (heads and frames) under different alkaline conditions (pH 7.5-11) and made into protein gels. Secondary structures of extracted protein isolates were studied. Microbial transglutaminase (MTGase, 0-4 U g-1 proteins) was incorporated to improve gel structure. Gelling, physicochemical, textural and thermal properties of protein gels treated with/without MTGase were investigated. Protein pattern changes of MTGasetreated protein gels were studied and the microstructure of the protein gels was analyzed. RESULTS: Alpha-helicity of protein isolates made at pH 11 was 21.5% lower than that extracted at pH 8.5. Storage modulus (G0) of protein gel decreased with increasing extraction pH (pH > 9) of the corresponding protein isolate. MTGase treatment exhibited significant effects on denaturation temperature and enthalpy of protein gels. Excessive MTGase (>2 U g<superscript>-1</superscript>) could weaken the gel structure. CONCLUSION: Protein isolates can be extracted from catfish by-products and made into protein gels, which are a value-added product. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 00225142
- Volume :
- 101
- Issue :
- 11
- Database :
- Complementary Index
- Journal :
- Journal of the Science of Food & Agriculture
- Publication Type :
- Academic Journal
- Accession number :
- 152362881
- Full Text :
- https://doi.org/10.1002/jsfa.11126