NDLI: Influence of pH Shift on Functional Properties of Protein Isolated of Tilapia (Oreochromis niloticus) Muscles and of Soy Protein Isolate

Content Provider	Springer Nature Link
Author	Foh, Mohamed Beva Kelfala Wenshui, Xia Amadou, Issoufou Jiang, Qixing
Copyright Year	2011
Abstract	The physicofunctional and chemical properties of acid-aided protein isolate (AcPi), alkaline-aided protein isolate (AlPi) and soy protein isolate (SPI) prepared from tilapia muscle and defatted soy flour as a function of pH and/or NaCl concentration were investigated. Both acid- and alkali-aided processes lead to significant recoveries (P < 0.05) of proteins with substantial reduction of lipids in AlPi (0.81%) and AcPi (0.96%), the lowest for SPI (0.336%) facilitated by the processing method and sample used. There is greater lipid reduction at alkali pH, effective removal of impurities such as bones and scales, indicated by percentage ash (AcPi, 4.53%; AlPi, 3.75% and SPI, 3.51%). No major difference noted in sodium dodecyl sulphate polyacrylamide gel electrophoresis protein bands (14.4–97.4 kDa) possibly representing partial hydrolysis of myosin. Solubility was the highest at pH 3.0 and 11.0 and the lowest at isoelectric point with foam capacity showing similarity at varying pH. The addition of NaCl improved foam stability, possibly due to the increased solubility and surface activity of the soluble protein. On the whole, AcPi, AlPi and SPI manifested lower solubility and foamability at pH 4.0 and 5.0. AlPi exhibited appreciable levels of solubility, emulsion capacity, oil-holding capacity, viscosity and whiteness, whereas SPI had appreciable water-holding capacity. AcPi, AlPi and SPI have excellent relevance for product development based on their functionality.
Starting Page	2192
Ending Page	2200
Page Count	9
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-01-12
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	pH-shift processing Acid- and alkali-aided process Solubilisation Protein isolate Functional properties Agriculture Food Science Chemistry/Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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