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This study investigated the food and nutritional characteristics of alkaline-insoluble fractions (AIFs) recovered from bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST) roes using the alkaline solubilization. The moisture content of AIFs ranged from 4.8% to 12.8%, and ST provided significantly better yields (9.5 for STAIF-11 and 7.1 g/100 g roe for STAIF-12) than did BH (P<0.05). The protein content of AIFs ranged from 71.7% to 79.2%, with the highest level yielded by STAIF-11 (6.8 g/100 g roe). The crude fat content of AIFs was 10.9-14.3% and the mineral content was 0.7-3.4%. The major mineral components of AIFs were sulfur, sodium, potassium, and phosphorus. Color values showed that BHAIFs were significantly brighter than STAIFs. Total con tents of essential amino acids were significantly higher in STAIFs (47.5-49.5%) than in BHAIFs. The major essential amino acids found in AIFs from both sources were Val, Leu, Lys, and Arg. Therefore, AIFs were significantly supe rior to whole BH roe in terms of physicochemical and nutritional status, and we identified species-specific differences between BH and ST. Protein is a major component of AIFs recovered from fish roes, which suggests that they have potential for use as a protein source.
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FOOD AND NUTRITIONAL COMPONENTS OF PROTEIN ISOLATES AND THEIR 2’ND BYPRODUCTS PREPARED FROM SKIPJACK TUNA Katsuwonus pelamis ROE USING ALKALINE-ACIDIC PROCESS
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Bioactivity and Optimization of Aroase AP-10 Hydrolysates Prepared from Roe Protein Isolate of Skipjack Tuna Katsuwonus pelamis
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Optimization and bioactivity of Aroase AP-10 hydrolysates prepared from roe protein concentrate of skipjack Tuna Katsuwonus pelamis
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Process for the preparation of enzyme hydrolysates with optimized food functional properties of the protein isolate recovered from Skipjack tuna roe
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2018 .05
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Functional Properties and Bioactivity of Enzyme Hydrolysates According to Substrate Specificity of Protein Isolate Recovered from Skipjack Tuna Roe
한국식품영양과학회 학술대회발표집
2017 .10
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Optimization of Enzyme Hydrolysate of Steam-Dried Protein Concentrate from Skipjack tuna roe and Their Food Functional Characteristics
한국수산과학회 양식분과 학술대회
2018 .05
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Physiological Properties of Permeate Fractions from Skipjack Tuna Roe Extract by Ammonium Sulfate and/or Membrane Fractionation
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Functional Properties of Permeate Fractions Obtained from Bastard Halibut Roe Extracts by Ultrafiltration and It’s Biological Activities
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Processing Optimization for the Preparation of Aroase AP-10 Hydrolysates of the Protein Isolate Recovered from Skipjack Tuna Roe
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