Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp

Journal of Food Science
Derek WarrenK E Matak

Abstract

The objective of this study was to evaluate the nutritional quality and physical characteristics of soluble proteins separated from silver carp at 4, 20, and 40 °C. Ground silver carp was diluted, and soluble proteins were separated by centrifugation and dried. The proximate composition (dry wt) of the protein powders averaged 82.42% protein, 3.25% lipid, and 14.50% ash. Average protein recovery yield was 11.78% with the better yields occurring at 20 °C (P < 0.05). Mineral profile revealed greater concentrations of Fe, Mg, P, and Na when compared to the initial homogenate. More saturated and monounsaturated fatty acids were recovered in the 4 °C powder and the least in the 40 °C powder (P < 0.05). Polyunsaturated fatty acids displayed a reverse trend, with the greatest concentration in the 40 °C powder and the least in the 4 °C powder (P < 0.05). The amino acid profile revealed that the protein powder met all FAO/WHO/UNO amino acid requirements for adults. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed high amounts of low and medium molecular weight (MW) proteins (10-15 and 25-50 kDa, respectively). Two-dimensional (2-D) electrophoresis indicated that the low MW proteins possessed a neutral isoele...Continue Reading

References

Nov 13, 2004·Journal of Agricultural and Food Chemistry·Inger V H Kjaersgård, Flemming Jessen
Mar 18, 2010·Journal of Agricultural and Food Chemistry·Panchaporn TadpitchayangkoonJirawat Yongsawatdigul
Apr 9, 2010·Meat Science·Begonya MarcosAnne Maria Mullen
Jul 29, 2016·Journal of the Science of Food and Agriculture·Hao-Chen DingTao Zhou

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