Journal
FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue -, Pages -Publisher
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/fst.40120
Keywords
protein powder; pH-shifting; acid-aided and alkali-aided; heavy metal; functional properties
Categories
Funding
- National Natural Science Foundation of China [31901740]
- Science and Technology Project of Zhejiang Province [LGN19C200018]
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The effects of different pH conditions on the preparation of tuna liver protein powder were studied. Alkali-pH resulted in higher protein yield and better functional properties, making it a better option for high-quality protein powder production in the food industry.
For the high-value utilization of tuna liver, the effects of acid-aided (Acid-pH) and alkali-aided pH-shifting (Alkali-pH) on the physicochemical and functional properties of the protein powder prepared by pH-shifting and freeze-drying were studied. As expected, the protein powder with high purity could be obtained through Acid-pH or Alkali-pH followed by freeze drying, while the Alkali-pH led to a higher protein yield, higher protein ratio, lower lipid ratio and lower heavy metal content than Acid-pH. The amino acid profile of the protein powder prepared by Alkali-pH (Alkali-PP) was similar with that prepared by Acid-pH (Acid-PP). In addition, compared with Acid-PP, the Alkali-PP possessed the greater capacities in emulsion activity, foaming capacity and fat absorption capacity. Furthermore, the foaming capacity, foam stability and fat absorption capacity of Alkali-PP was better than soy protein powder. Therefore, Alkali-pH followed by freeze-drying would be a better alternative to prepare high-quality protein powder from tuna liver in the food industry.
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