New approaches for the effective recovery of fish proteins and their physicochemical characteristics

Young Sin Kim, Jae Won Park, Yeung Joon Choi

    Research output: Contribution to journalArticlepeer-review

    128 Citations (Scopus)

    Abstract

    Pacific whiting protein solubility was significantly affected as the pH shifted away from the isoelectric point (pH 5.5). The highest breaking force of gels was measured for fish proteins treated at pH 11, while high deformation values were obtained at pH 2 and 11. Sodium dodecylsulfate-polyacrylamide gel electrophoresis revealed that fish proteins were highly degraded by acid or alkali treatment. High activity of cathepsin B-like enzyme was detected from acid-aided fish proteins. Strong cathepsin L-like activity was found in fish proteins treated at pH 10.5, corresponding well to the lower breaking force and deformation. Disulfide bonds were thought to contribute to the high texture value of fish proteins treated at pH 11.

    Original languageEnglish
    Pages (from-to)1231-1239
    Number of pages9
    JournalFisheries Science
    Volume69
    Issue number6
    DOIs
    Publication statusPublished - 2003 Dec

    Keywords

    • Acid-aided processing
    • Alkali-aided processing
    • Fish proteins
    • pH

    ASJC Scopus subject areas

    • Aquatic Science

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