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Calcium hydroxide as a processing base in alkali‐aided pH ‐shift protein recovery process
Author(s) -
Paker Ilgin,
Jaczynski Jacek,
Matak Kristen E
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7800
Subject(s) - chemistry , calcium hydroxide , sodium hydroxide , solubility , calcium , hydrochloric acid , sodium , nuclear chemistry , base (topology) , chromatography , biochemistry , inorganic chemistry , organic chemistry , mathematical analysis , mathematics
BACKGROUND Protein may be recovered by using pH shifts to solubilize and precipitate protein. Typically, sodium hydroxide is used as the processing base; however, this has been shown to significantly increase sodium in the final recovered protein. RESULTS Protein was extracted from black bullhead catfish ( Ameiurus melas ) using a pH ‐shift method. Protein was solubilized using either sodium hydroxide ( NaOH ) or calcium hydroxide (Ca( OH ) 2 ) and precipitated at pH 5.5 using hydrochloric acid ( HCl ). Protein solubility was greater when Ca( OH ) 2 was used compared to NaOH during this process. Using Ca( OH ) 2 as the processing base yielded the greatest lipid recovery ( P < 0.05) at 77 g 100 g −1 , whereas the greatest ( P < 0.05) protein recovery yield was recorded as 53 g 100 g −1 protein using NaOH . Protein solubilized with Ca( OH ) 2 had more ( P < 0.05) calcium in the protein fraction, whereas using NaOH increased ( P < 0.05) sodium content. CONCLUSION Results of our study showed that protein solubility was increased and the recovered protein had significantly more calcium when Ca( OH ) 2 was used as the processing base. Results showed both NaOH and Ca( OH ) 2 to be an effective processing base for pH ‐shift protein recovery processes. © 2016 Society of Chemical Industry