FUNCTIONAL PROPERTIES OF PROTEIN EXTRACTED FROM CRUCIAN CARP, USING ACIDIC AND BASIC ISOELECTRIC SOLUBILIZATION/PRECIPITATION METHOD

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SAFFAR SHARGH A.; ZAKIPOUR RAHIMABADI E.; ALIZADEH DOUGHIKOLLAEE E.; GHEYBI F.

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Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2018 | Volume:7 | Issue:1 Page(s): 17-23

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Title

FUNCTIONAL PROPERTIES OF PROTEIN EXTRACTED FROM CRUCIAN CARP, USING ACIDIC AND BASIC ISOELECTRIC SOLUBILIZATION/PRECIPITATION METHOD

Author(s)

SAFFAR SHARGH A. | ZAKIPOUR RAHIMABADI E. | ALIZADEH DOUGHIKOLLAEE E. | GHEYBI F. | Issue Writer Certificate

Keywords

CRUCIAN CARPQ1

FISH EXTRACT PROTEINQ1

PROTEIN FUNCTIONAL PROPERTIESQ1

ISOELECTRIC SOLUBILAITZION/PRECIPITATION METHODQ1

Abstract

Aims: The functional properties of proteins extracted by Isoelectric Solubilization/Precipitation (ISP) method are influenced by various factors such as the use of acid or base while protein extraction. The aim of this study was to investigate the functional properties of protein extracted from CRUCIAN CARP (Carassius carassius), using acidic and basic ISP method.Materials & Methods: This experimental study was carried out on 56 CRUCIAN CARPs in Bandar Torkaman City, Iran. The minced meat of fish was randomly divided to 2 homogeneous groups for implementing acidic and basic ISP method. The protein was isolated from meat and its functional properties were evaluated. The data were analyzed by SPSS 21 software, using twosample t-test.Findings The protein extracted from CRUCIAN CARP meat had a significant difference in acidic and basic treatments (p<0.05). There was no difference in water holding between two treatments (p>0.05). The emulsion capacity of the extracted protein was significantly higher in basic treatment than the acidic treatment (p<0.05). The emulsion stability index was also significantly higher in basic treatment than acidic treatment. All samples had a flow behavior index (n) less than 1, indicating that these samples had a pseudoplastic behavior. Conclusion: The protein extracted from CRUCIAN CARP meat is higher in the acidic treatment, but the basic treatment has better functional properties. The basic treatment has a higher emulsion capacity than the acidic treatment, and the stability index is high in the basic treatment. Protein solutions as well as acidic and basic emulsions have a pseudoplastic property. The amount of food viscosity is higher in acidic treatments compared to the basic treatment.

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APA: Copy

SAFFAR SHARGH, A., ZAKIPOUR RAHIMABADI, E., ALIZADEH DOUGHIKOLLAEE, E., & GHEYBI, F.. (2018). FUNCTIONAL PROPERTIES OF PROTEIN EXTRACTED FROM CRUCIAN CARP, USING ACIDIC AND BASIC ISOELECTRIC SOLUBILIZATION/PRECIPITATION METHOD. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 7(1 ), 17-23. SID. https://sid.ir/paper/246762/en

Vancouver: Copy

SAFFAR SHARGH A., ZAKIPOUR RAHIMABADI E., ALIZADEH DOUGHIKOLLAEE E., GHEYBI F.. FUNCTIONAL PROPERTIES OF PROTEIN EXTRACTED FROM CRUCIAN CARP, USING ACIDIC AND BASIC ISOELECTRIC SOLUBILIZATION/PRECIPITATION METHOD. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2018;7(1 ):17-23. Available from: https://sid.ir/paper/246762/en

IEEE: Copy

A. SAFFAR SHARGH, E. ZAKIPOUR RAHIMABADI, E. ALIZADEH DOUGHIKOLLAEE, and F. GHEYBI, “FUNCTIONAL PROPERTIES OF PROTEIN EXTRACTED FROM CRUCIAN CARP, USING ACIDIC AND BASIC ISOELECTRIC SOLUBILIZATION/PRECIPITATION METHOD,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 7, no. 1 , pp. 17–23, 2018, [Online]. Available: https://sid.ir/paper/246762/en

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