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    Protein Recovery

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    Wolf Develop
    This document summarizes research on recovering protein from fish processing byproducts using isoelectric solubilization and precipitation (ISP). The researcher tested recovering protein from barramundi filleting industry byproducts using ISP at different pH levels. Higher protein yields were obtained using alkaline ISP compared to acidic ISP. However, the recovered protein isolates showed high lipid content and degradation during storage. Further research is needed to reduce lipid oxidation and protein degradation to develop fish protein isolates using this method. The results were presented at an international fisheries symposium.

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    Protein Recovery

    Uploaded by

    Wolf Develop
    26 views25 pages
    This document summarizes research on recovering protein from fish processing byproducts using isoelectric solubilization and precipitation (ISP). The researcher tested recovering protein from barramundi filleting industry byproducts using ISP at different pH levels. Higher protein yields were obtained using alkaline ISP compared to acidic ISP. However, the recovered protein isolates showed high lipid content and degradation during storage. Further research is needed to reduce lipid oxidation and protein degradation to develop fish protein isolates using this method. The results were presented at an international fisheries symposium.

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    This document summarizes research on recovering protein from fish processing byproducts using isoelectric solubilization and precipitation (ISP). The researcher tested recovering protein from barramundi filleting industry byproducts using ISP at different pH levels. Higher protein yields were obtained using alkaline ISP compared to acidic ISP. However, the recovered protein isolates showed high lipid content and degradation during storage. Further research is needed to reduce lipid oxidation and protein degradation to develop fish protein isolates using this method. The results were presented at an international fisheries symposium.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    26 views25 pages

    Protein Recovery

    Uploaded by

    Wolf Develop
    This document summarizes research on recovering protein from fish processing byproducts using isoelectric solubilization and precipitation (ISP). The researcher tested recovering protein from barramundi filleting industry byproducts using ISP at different pH levels. Higher protein yields were obtained using alkaline ISP compared to acidic ISP. However, the recovered protein isolates showed high lipid content and degradation during storage. Further research is needed to reduce lipid oxidation and protein degradation to develop fish protein isolates using this method. The results were presented at an international fisheries symposium.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 25

    Recovery Protein

    Heru Pramono

    Faculty of Fisheries and Marine, University of Airlangga


    Introduction
    • Fish processing derived by-product up to 60% (w/w) of Raw material

    • Byproduct: visceral, head, bone, skin, scale –nutrition – only fish flour??

    • ‘Wasted’ nutrition active compounds (EPA, DHA, astaxantin), amino


    acid, Collagen, mineral (Chun et al., 2013)

    • Protein Recovery as an alternative of ‘mining’ nutrition from by


    products

    Faculty of Fisheries and Marine, Univ. Airlangga


    Recovery protein with ISP?

    Protein solubilized in ‘particular’ pH (acid or


    alkali)

    Protein precipitated in Isoelectric Point pH


    Develop new products
    Previous Studies
    • Fish protein isolate derived from fresh fish--Tilapia, boarfish, salmon,
    krill, carp

    • FPI derived from byproduct (Tahergorabi et al., 2015)

    • Up scaling pacific whiting (Choi and Park, 2002)

    • Baramundi filleting Industry byproduct?


    Objectives
    • Protein recovery of Baramundi filleting industry byproduct by
    ISP method

    • Characterize the Fish Protein Isolate produced


    Outcome
    • Submitted in Scopus Indexed Proceeding
    Materials and Methods
    Fish byproduct Preparation

    Protein Recovery

    Chemical Analysis

    Functional properties
    • Baramundi byproduct preparation

    Mince with Food Mince with Food


    Baramundi
    Processor with cold Processor with cold
    byproduct Cutting
    water 4oC water 4oC
    Skin, bone
    Fish:water(1:9) Fish:water(1:9)

    Stored under -
    20oC
    Protein Recovery

    Matak et al., 2015


    Homogenisasi
    Solubilisasi
    Separasi
    Presipitasi
    Chemical Analysis
    Alkali process produced
    35.00
    higher yield

    30.00 29.28

    25.00
    24.65

    21.73

    20.00

    16.79 16.37

    15.00 13.75 Low lipid-low rancidity

    10.00

    5.00 3.74

    0.66 1.18
    0.00
    Protein Lipid DB

    Raw Material FPI 2.5 FPI 11.5


    TVBN
    30.00 28.06

    25.00

    20.00
    After Storage:

    15.00 High degradation of Protein

    10.52 10.52
    10.00

    5.00

    0.00
    Raw material FPI 2.5 FPI 11.5
    Functional Properties
    0.60 0.56
    0.50
    0.50

    0.40

    Increasing WHC  improvement of


    WHC

    0.30
    application on food

    0.20
    0.13
    0.10

    0.00
    Raw material FPI 2.5 FPI 11.5
    Sample
    OBC Good
    0.18
    0.17
    0.16
    0.15
    0.14
    0.12
    0.10
    0.08
    0.06
    0.06
    0.04
    0.02
    0.00
    Raw material FPI 2.5 FPI 11.5
    Peroxide Value
    0.07
    0.06
    0.06
    High Rancidity
    0.05

    0.04
    0.04

    0.03

    0.02

    0.01 0.01

    0.00
    Raw material FPI 2.5 FPI 11.5
    Amino Acid Profile
    16
    14
    12
    10
    8
    6 FPI 2.5
    4 FPI 11.5
    2
    0
    t at in n n n n n li n in sin nin isin sin nin
    ta r il si tidi gini oni rosi n
    par t am Se G is Ar Tre i
    a
    V etio oleu lala L L eu al a
    a s gl u t
    m
    H M Is eni
    sa sam F
    A A
    Conclusions
    • Protein recovery of baramundi fillet byproduct can be produced by ISP
    (acid or alkali)

    • Functional properties (WHC, OBC, amino acid) supported for further


    development, however chemical analysis showed that high rancidity and
    protein degradation after storage

    Further Study:
    Reduce the protein degradation and lipid oxidation of Fish Protein Isolate
    during storage
    Outcome
    • Already presented in International Fisheries Symposium
    (IFS) 2017 in Batu, Malang
    • Already submitted to Scopus Indexed Proceeding as part
    of IFS program
    References
    • Chen, Y. & Jaczynski, J. 2007. Gelation of protein recovered from whole Antartic krill (Euphausia
    superba) by isoelectric solubilization/presipitation as affected by functional additives. Journal of
    Agricultural and Food Chemistry, 55 (5), 1814-1822

    • Matak, K.E., Tahergorabi, R. and Jaczynski, J., 2015. A review: Protein isolates recovered by
    isoelectric solubilization/precipitation processing from muscle food by-products as a component of
    nutraceutical foods. Food Research International, 77, pp.697-703.

    • Tahergorabi, R., Matak, K.E., Jaczynski, J. 2015. Fish protein isolate: development of functional
    foods with nutraceutical ingredients. Journal of Functional Foods 18, 746-756
    Thank you for your attention

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