Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Food Functionality of Collagenous Protein Fractions Recovered from Fish Roe by Alkaline Solubilization

어류 알로부터 알칼리 가용화공정을 통해 회수한 Collagenous Protein 획분의 식품 기능특성

  • Yoon, In Seong (Research Center for Industrial Development of Seafood, Gyeongsang National University) ;
  • Kim, Jin-Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University) ;
  • Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
  • 윤인성 (경상대학교 수산식품산업화 기술지원센터) ;
  • 김진수 (경상대학교 수산식품산업화 기술지원센터) ;
  • 허민수 (경상대학교 수산식품산업화 기술지원센터)
  • Received : 2018.05.25
  • Accepted : 2018.07.06
  • Published : 2018.08.31
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Abstract

This study investigated the potential of collagenous protein fractions (CPFs) as functional foods. The specific CPFs studied were recovered from the roe of bastard halibut (BH), Paralichthys olivaceus; skipjack tuna (ST), Katsuwonus pelamis; and yellowfin tuna (YT), Thunnus albacares through the alkaline solubilization process at pH 11 and 12. The buffer capacity, water-holding capacity and solubility of CPFs with pH-shift treatment were significantly better at alkaline pH (10-12) than at acidic pH (2.0). At pH-shift treatment (pH 2 and 12), the foaming capacities of CPFs from ST and YT were improved compared to those of controls, but they were unstable compared to BH CPFs. The emulsifying activity index (EAI, $m^2/g$ protein) of CPFs (controls) was 16.0-21.1 for BH, 20.1-23.9 for ST and 9.3-13.7 for YT (P<0.05). CPFs adjusted to pH 12 showed improved EAI and YT CPFs showed significantly greater emulsifying ability than those from BH and ST. CPFs recovered from fish roe are not only protein sources but also have a wide range of food functionalities, confirming the high availability of fish sausage and surimi-based products as protein or reinforcing materials for functional foods and alternative raw materials.

Keywords

References

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