【摘 要】
：
Isoelectric behavior of food proteins has been characterized in the literature.A protein at the isoelectric point (pI) is least soluble; however,as the pH is changed the protein-water electrostatic in
【机 构】
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West Virginia University USA
【出 处】
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2008中国深圳蛋白质和多肽科学大会
论文部分内容阅读
Isoelectric behavior of food proteins has been characterized in the literature.A protein at the isoelectric point (pI) is least soluble; however,as the pH is changed the protein-water electrostatic interactions increase and consequently,the protein becomes water-soluble.A few food science laboratories have recently demonstrated recovery of functional muscle proteins.The pI of fish muscle proteins is at pH 5.5 and protein solubility increases above pH 10.0 and below pH 3.0.It has been reported by popular media that fish stocks are declining and several fisheries are over-exploited and will collapse by the mid century.When fish are processed for fillets,the recovery yields are typically 30-40% of fillets and the by-products account for 60-70%.The 60-70% of by-products contains nutritious fish muscle proteins and fish oil rich in heart-friendly omega-3 fatty acids.The proteins and oil could be recovered and used subsequently in the development of human food products and dietary supplements.Unfortunately,due to the lack of a commercially available technology,this tremendous resource is not utilized for human consumption.However,as demonstrated at a laboratory scale,the isoelectric solubilization/precipitation allows recovery of fish proteins and oil from fish processing by-products at yields approximately 90%.
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