Open AccessProduction of Fish Protein Concentrate (FPC) from Palgasius Catfish and study on the effect of sodium chloride, sodium tripolyphosphate, sucrose and sorbitol to the protein solubility and water holding capacity of FPC
Author(s) -
Khanh Son Trinh,
Linh T. Nguyen,
Thien Trung Le,
Han Le
Publication year - 2017
Publication title -
khoa học và công nghệ: tự nhiên
Language(s) - English
Resource type - Journals
ISSN - 2588-106X
DOI - 10.32508/stdjns.v1it1.439
Subject(s) - catfish , chemistry , pangasius , food science , sodium , sorbitol , solubility , sucrose , fish <actinopterygii> , fishery , biology , organic chemistry
Fish Protein Concentrate (FPC) was produced from Pangasius Catfish fillet using isopropanol and ethanol at pHI=5.5. FPC had molecular weights of <11 and 35 kDa. Based on FAO standard, FPC powder was type A. FPC had protein, lipid, ash and moisture contents of 91.8, 0.12, 0.69 and 3.12 % respectively. Contents of essential and conditionally essential amino acids were 38.28 and 36.51 %, respectively, were higher than those of the FAO/WHO standard. This indicated that FPC from Pangasius Catfish had highly nutritional value. The results showed that the protein solubility of KPC was depend on the concentration and seasonings/additive type following the ascending order: sodium chloride (NaCl)< sucrose<sorbitol<sodium tripolyphosphate (STTP). Besides, NaCl, sucrose and sorbitol mostly did not affect to water holding capacity of FPC whilst STPP increased this property. Chilling and freezing storage caused changes of water holding capacity and protein solubility. However, these changes were not so much.