Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 16, 2004, Pages 5040-5046

  Sathivel, Subramaniam ^a   Bechtel, Peter J ^a   Babbitt, Jerry ^a   Prinyawiwatkul, Witoon ^b   Negulescu, Ioan I ^b   Reppond, Kermit D ^a  

^a UNIVERSITY OF ALASKA FAIRBANKS   (United States)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Arrowtooth flounder; Fish byproducts; Fish protein powders; Functional properties; Herring; Thermal analysis

Indexed keywords

AMINO ACID; FISH PROTEIN; OVALBUMIN; SOYBEAN PROTEIN;

AMINO ACID COMPOSITION; ARTICLE; ATHERESTHES STOMIAS; ATLANTIC HERRING; EMULSION; FISH; LIPID ABSORPTION; NONHUMAN; NUTRITION; PROTEIN ANALYSIS; THERMAL ANALYSIS; THERMOSTABILITY;

ADSORPTION; AMINO ACIDS; ANIMALS; DRUG STABILITY; EMULSIFYING AGENTS; FISH PRODUCTS; FISH PROTEINS; FISHES; FLOUNDER; HEAT; MINERALS; NUTRITIVE VALUE; SOYBEAN PROTEINS;

CLUPEA; CLUPEA HARENGUS; GLYCINE MAX; PLEURONECTOIDEI; REINHARDTIUS; REINHARDTIUS STOMIAS; STOMIAS;

EID: 3843137481     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0351422     Document Type: Article

References (33)

1. Crapo, C.; Bechtel, P. J. Utilization of Alaska's seafood processing byproducts. In Advances in Seafood Byproducts Conference Proceedings; Bechtel, P. J., Ed.; Alaska Sea Grant College Program, University of Alaska: Fairbanks, AK, 2003; in press.
2. NOAA. Catch Statistics - 2002; 2003; www.fakr.noaa.gov./sustainable fisheries/catchstats.htm.
3. Wasson, D.; Reppond, K. D.; Babbitt, J. K.; French, J. Effect of additives on proteolytic and functional properties of arrowtooth flounder surimi. J. Aquat. Food Prod. Technol. 1992, 1, 147-165.
4. Babbitt, J. K.; Reppond, K. D.; Kamath, G.; Hardy, A.; Pook, C.; Kobuku, N.; Bernsten, S. Evaluation of processes for producing arrowtooth flounder surimi. J. Aquat. Food Prod. Technol. 1993, 2, 89-95.
5. Phillips, L. G.; Whitehead, D. M.; Kinsella, J. Structure Function Properties of Food Proteins; Academic Press: San Diego, CA, 1994.
6. O'Donnell, C. D.; Dornblaser, L. Amino acids/peptides. Prepared Foods 2002, 117, 72-73.
7. Sathivel, S.; Prinyawiwatkul, W.; King, J. M.; Grimm, C. C.; Lloyd, S. Oil production from catfish viscera. J. Am. Oil Chem. Soc. 2003, 80, 377-382.
8. AOAC. Official Methods of Analysis, 16th ed.; Association of Official Analytical Chemists: Arlington, VA, 1995.
9. Hoyle, N. T.; Merritt, J. H. Quality of fish protein hydrolysates from herring (Clupea harengus). J. Food Sci. 1994, 59, 76-79, 129.
10. Schagger, H.; Von Jagow, G. Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of protein in the range of 1 to 100 kDa. Anal. Biochem. 1987, 166, 368-379.
11. Morr V.; German, B.; Kinsella, J. E.; Regenstein, J. M.; Van Buren, J. P.; Kilara. A.; Lewis, B. A.; Mangino, M. E. A collaborative study to develop a standardized food protein solubility procedure. J. Food Sci. 1985, 50, 1715-1718.
12. Webb, N. B.; Ivey, F. J.; Craig. H. B. The measurement of emulsifying capacity by electric resistance. J. Food Sci. 1970, 35, 501-504.
13. Yatsumatsu, K.; Sawada, K.; Moritaka, S. Whipping and emulsifying properties of soybean products. Agric. Biol. Chem. 1972, 36, 719-727.
14. Shahidi, F.; Han, X. Q.; Synowiecki, J. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem. 1995, 53, 285-293.
15. SAS. SAS/STAT User's Guide, version 8.2; SAS Institute: Cary, NC, 2002.
16. Liceaga-Gesualdo, A. M.; Li-Chan, E. C. Y. Functional properties of hydrolysates from herring (Clupea harengus). J. Food Sci. 1999, 64, 1000-1004.
17. Benjakul, B.; Morrissey, M. T. Protein hydrolysates from Pacific solid wastes. J. Agric. Food Chem. 1997, 45, 3423-3430.
18. Onodenalore, A. C.; Shahidi, F. Protein dispersions and hydrolysates from shark (lsurus oxyrinchus). J. Aquat. Food Prod. Technol. 1996, 5, 43-59.
19. Kahn, L. N.; Berk, Z.; Pariser, E. R.; Goldblith, S. A.; Flink, J. M. Squid protein isolate: Effect of processing conditions on recovery of yields. J. Food Sci. 1974, 39, 592-595.
20. Dyer, W. I.; French, H. V.; Snow, J. M. Protein in fish muscle. 1. Extraction of proteins. J. Fish. Res. Board Can. 1950, 7, 585-593.
21. FAO/WHO. Protein Quality Evaluation; report of a joint FAO/WHO expert consultation held in Bethesda, MD, Dec 4-8, 1989; FAP: Rome, Italy, 1990.
22. FAO/WHO/UNU. Energy and Protein Requirements; report of a joint FAO/WHO/UNU expert consultation; World Health Organization Technical Report Series 724; WHO: Geneva, Switzerland, 1985.
23. Kinsella, J. E. Functional properties of proteins in foods: a survey. Crit. Rev. Food Sci. Nutr. 1976, 8, 219-280.
24. Mahmoud, M. I.; Malone, W. T.; Cordle, C. T. Enzymatic hydrolysis of casein: effect of degree of hydrolysis on antigenicity and physical properties. J. Food Sci. 1992, 57, 1223-1229.
25. Petersen, B. R. The impact of the enzymatic hydrolysis process on recovery and use of proteins. In Enzymes and Food Processing; Elsevier Applied Science Publishers: London, U.K., 1981; pp 149-175.
26. Feng, Y.; Hultin, H. O. Solubility of the proteins of mackerel light muscle at low ionic strength. J. Food Biochem. 1997, 21, 479-496.
27. Arrese, E. L.; Sorgentini, D. A.; Wagner, J. R.; Anon, M. C. Electrophoretic, solubility, and functional properties of commercial soy protein isolates. J. Agric. Food Chem. 1991, 39, 1029-1032.
28. Kristinsson, H. G.; Rasco, B. A. Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. J. Agric. Food Chem. 2000, 48, 657-666.
29. Jost, R.; Monti, J. C.; Pahud, J. J. Partial enzymatic hydrolysis of whey protein by trypsin. J. Dairy Sci. 1977, 60, 1387-1393.
30. Lee, S. W.; Shimizu, M.; Kaminogawa, S.; Yamaguchi, K. Emulsifying properties of a mixture of peptides derived from the enzymatic hydrolysates of β-casein. Agric. Biol Chem. 1987, 51, 161-165.
31. Gauthier, S. F.; Paquin, P.; Pouliot, Y.; Turgeon, S. Surface activity and related functional properties of peptides obtained from whey proteins. J. Dairy Sci. 1993, 76, 321-328.
32. Wide, P. J.; Clark, D. C. Foam formation and stability. In Methods for Testing Protein Functionality; Hall, G. M., Ed.; Blackie Academic and Professional: London, U.K., 1996; pp 110-148.
33. Haque, Z. U. Influence of milk peptides in determining the functionality of milk proteins: A review. J. Dairy Sci. 1993, 76, 311-320.