Channel catfish (Ictalurus punctatus) muscle protein isolate performance processed under different acid and alkali pH values

Journal of Food Science

Volumn 76, Issue 3, 2011, Pages E240-E247

  Davenport, M P ^a   Kristinsson, H G ^a,b,c  

^a UNIVERSITY OF ALASKA FAIRBANKS   (United States)

^b Matis ohf Iceland   (Iceland)

^c UNIVERSITY OF FLORIDA   (United States)

Author keywords

Acid processing; Alkali processing; Catfish; Protein isolate; Texture

Indexed keywords

ICTALURUS PUNCTATUS;

EID: 79955000482     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02083.x     Document Type: Article

References (25)

1. Bourne MC. 2002. Food texture and viscosity: concept and measurement, 2nd ed. San Diego, Calif. Academic Press. p 427.
2. Davenport MP, Kristinsson HG. 2003. Low and high pH treatments induce a molten globular structure in myosin which improves its gelation properties. Institute of Food Technologists (IFT) Annual Meeting, Chicago, Ill .
3. Gehring CK, Davenport MP, Jaczynski JJ. 2009. Functional and nutritional quality of protein and lipid recovered from fish processing by-products and underutilized aquatic species using isoelectric solubilization/precipitation. Curr Nutr Food Sci 5:17-39.
4. Goto Y, Fink AL. 1989. Conformational states of â-lactamase: molten-globule states at acidic and alkaline pH with high salt. Biochemistry 28:945-52.
5. Goto Y, Calciano LJ, Fink AL. 1990. Acid-induced folding of proteins. Proc Natl Acad Sci USA 87:573-7.
6. Hamann DD, Amato PM, Wu, MC, Foegeding, EA. 1990. Inhibition of modori (gel weakening) in surimi by plasma hydrolysate and egg white. J Food Sci 55:665-9.
7. Harvey DJ. 2002. Aquaculture outlook. Outlook report from the economic research service [serial online]. LDP-AQS-15:1-20. Available from: Accessed Nov 26, 2003.
8. Hultin HO, Kelleher SD, inventors; Advanced Protein Technologies, assignee. 1997 Feb 12. Process for isolating a protein composition from a muscle source and protein composition. U.S. patent 6, 005, 073.
9. Ingadottir B. 2004. The use of acid and alkali-aided protein solubilization and precpiation methods to produce functional protein ingredients from tilapia. Masters Thesis, Gainesville, Fla., Dept. of Food Science and Human Nutrition, Univ. of Florida. p 105.
10. Jafarpour A, Gorczyca EM. 2008. Alternative techniques for producing a quality surimi and kamaboko from common carp. J Food Sci 73:E415-24.
11. Kim JM, Liu CH, Eun JB, Park JW, Oshimi R, Hayashi K, Ott B, Aramaki T, Sekine M, Horikita Y, Fujimoto K, Aikawa T, Welch L, Long R. 1996. Surimi from fillet frames of channel catfish. J Food Sci 61:428-32.
12. Kristinsson HG. 2002. Acid-induced unfolding of flounder hemoglobin: evidence for a molten globular state with enhanced pro-oxidative activity. J Agri Food Chem 50:7669-76.
13. Kristinsson HG, Hultin HO. 2003a. Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding. J Agri Food Chem 51:7187-96.
14. Kristinsson HG, Hultin HO. 2003b. Effect of low and high pH treatment on the functional properties of cod muscle proteins. J Agri Food Chem 51:5103-10.
15. Kristinsson HG, Hultin HO. 2004. Changes in trout hemoglobin conformations and solubility after exposure to acid and alkali pH. J Agri Food Chem 52:3633-43.
16. Kristinsson HG, Liang Y. 2006. Effect of pH-shift processing and surimi processing on Atlantic croaker (Micropogonias undulates) Muscle Proteins. J Food Sci 71:C304-12.
17. Kristinsson HG, Theodore AE, Demir N, Ingadottir B. 2005. A comparative study between acid- and alkali-aided processing and surimi processing for the recovery of proteins from channel catfish muscle. J Food Sci 70:C298-306.
18. Luo YK, Kuwahara R, Kaneniwa M, Murata Y, Yokoyama M. 2001. Comparison of gel properties of surimi from Alaska pollock and three freshwater fish species: effects of thermal processing and protein concentration. J Food Sci 66:548-54.
19. Mireles DeWitt CA, Nabors RL, Kleinholz CW. 2007. Pilot plant scale production of protein from catfish treated by acid solubilization/isoelectric precipitation. J Food Sci 72:E351-5.
20. Nowsad AAKM, Kanoh S, Niwa E. 2000. Thermal gelation characteristics of breast and thigh muscles of spent hen and broiler and their surimi. Meat Sci 54(2):169-75.
21. Park J. 2005. Surimi and surimi seafood, 2nd ed. Boca Raton, Fla. CRC Press. p 923.
22. Perez-Mateos M, Amato PM, Lanier TC. 2004. Gelling properties of Atlantic croaker surimi processed by acid or alkaline solubilization. J Food Sci 69:C328-33.
23. Raghavan S, Kristinsson HG. 2007. Conformational and rheological changes in catfish myosin as affected by different acids during acid-induced unfolding and refolding. J Agric Food Chem 55(10):4144-53.
24. Torten J, Whitaker JR. 1964. Evaluation of the biuret and dye-binding methods for protein determination in meats. J Food Sci 29:168-74.
25. Yongsawatdigul J, Park JW. 2004. Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins. J Food Sci 69:499-505.