Functionality of Protein Isolates from Argentine Anchovy （Engraulis anchoita） Residue Obtained Using pH Shift Processing  

出　　处：《Journal of Food Science and Engineering》2011年第5期374-378,共5页食品科学与工程（英文版）（美国）

摘　　要：The aim of this study was to obtain a protein isolate from Argentine anchovy （Engraulis anchoita） residue produced using the pH shifting process, with acid and alkaline solubilization and isoelectric precipitation of the protein, and evaluate their functional properties. The lowest solubility was obtained at pH 5 where 8.32% and 2.96% were found for acid and alkali respectively. The highest solubility was obtained at extreme pH. The maximum water holding capacity was presented by the alkaline protein isolate at pH 11 （9.63 g H20/g protein）. The oil holding capacity was 4.20 mL/g protein, 7.26 mL/g of protein for the acid and alkaline protein isolates, respectively. The strain showed higher oil holding capacity in alkaline pH, lower solubility in pH near the protein isoelectric point and a lower capacity to retain water in extreme pH when compared with the acid isolate.

关 键 词：FISH anchoita protein isolates by-products. 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] X52[轻工技术与工程—食品科学与工程]