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Protein quality and safety evaluation of sarcoplasmic protein derived from silver carp ( Hypophthalmichthys molitrix ) using a rat model
Author(s) -
Warren Derek,
Soule Lynsey,
Taylor Kathryn,
Skinner R. Chris,
Ku Kang Mo,
Matak Kristen,
Benedito Vagner A.,
Tou Janet C.
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15321
Subject(s) - sarcoplasm , casein , silver carp , protein quality , hypophthalmichthys , carp , food science , chemistry , amino acid , whey protein , biochemistry , biology , fish <actinopterygii> , fishery , endoplasmic reticulum
Consisting of 25 to 30% of protein in carp, water‐soluble sarcoplasmic proteins lost in wash water, have been recovered and freeze‐dried into a protein‐rich powder. Study objectives were to evaluate protein quality and safety of a silver carp sarcoplasm derived protein powder (CSP) compared to commercial protein supplements, casein, and whey. In vivo protein quality assessment of CSP showed a lower ( P < 0.05) protein digestibility corrected amino acid score compared to the commercial protein sources. Despite greater ( P < 0.05) fecal amino acid excretion in casein‐fed rats, there were no significant differences in liver and muscle amino acid profiles. All low (10% kcal) protein diets supported growth with the normal range. However, whey protein supplementation resulted in greater ( P < 0.05) adiposity. CSP, casein, or whey‐fed rats showed no differences in major organ weights, renal damage biomarkers, or bone indices. Collectively, results indicated CSP was safe with protein quality comparable to casein. Practical Application As much as 40 percent of protein in fish can be lost due to sarcoplasmic protein solubilization in processing wash water. Silver carp sarcoplasm protein powder may have similar commercial potential as a sustainable and nutritious alternative to whey and casein proteins. This project aimed to verify the protein quality and safety of this economical protein source.