Marmon, Sofia
- Institutionen för växtförädling, Sveriges lantbruksuniversitet
- Chalmers Tekniska Högskola
Sammanfattning
A main challenge preventing optimal use of protein isolated from unconventional raw materials (e.g., small pelagic fish and fish by-products) using the pH-shift method is the difficulty to remove enough heme-pigments. Here, the distribution of hemoglobin (Hb) in the different fractions formed during pH-shift processing was studied using Hb-fortified cod mince. Process modifications, additives and prewashing were then investigated to further facilitate Hb-removal. The alkaline pH-shift process version could remove considerably more Hb (77%) compared to the acidic version (37%) when proteins were precipitated at pH 5.5; most Hb was removed during dewatering. Protein precipitation at pH 6.5 improved total Hb removal up to 91% and 74% during alkaline and acid processing, respectively. Adding phytic acid to the first supernatant of the alkaline process version yielded 93% Hb removal. Combining one prewash with phytic acid at pH 5.5 followed by alkaline/ acid pH-shift processing increased Hb removal up to 96/92%. (C) 2016 Elsevier Ltd. All rights reserved.
Nyckelord
Acid; Alkaline; pH-shift; Hemoglobin; Heme proteins; Fish
Publicerad i
Food Chemistry
2016, volym: 212, sidor: 213-224
Utgivare: ELSEVIER SCI LTD
SLU författare
UKÄ forskningsämne
Livsmedelsvetenskap
Annan kemi
Publikationens identifierare
- DOI: https://doi.org/10.1016/j.foodchem.2016.05.165
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/78242