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SQUID PROTEIN ISOLATE: EFFECT OF PROCESSING CONDITIONS ON RECOVERY YIELDS
Author(s) -
KAHN LESLIE N.,
BERK ZEKI,
PARISER ERNST R.,
GOLDBLITH SAMUEL A.,
FLINK JAMES M.
Publication year - 1974
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/j.1365-2621.1974.tb02956.x
Subject(s) - squid , chemistry , extraction (chemistry) , sodium hexametaphosphate , isoelectric point , sodium hydroxide , chromatography , sodium , solvent , precipitation , aqueous solution , salt (chemistry) , particle size , protein purification , biochemistry , fishery , physics , organic chemistry , meteorology , biology , enzyme
Loigo species of squid was investigated as a potential source of protein isolate. The various process parameters which influence extraction of protein (particle size, time, extraction pH, salt concentration, relative amount of solvent to squid tissue and temperature) were investigated. From this study the following parameters were chosen to optimize extraction: pH 11 (sodium hydroxide) or 4% salt concentration (sodium chloride, sodium hexametaphosphate in aqueous extractant); temperature = 22°C; time = 45 min; particle diameter = 2–3 mm; solvent‐to‐squid ratio = 10:1. Under these conditions, about 85% of the squid protein can be extracted. 65% of the extracted nitrogen is recovered as protein isolate by isoelectric precipitation at pH 5.