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2006 | 62 | 05 |

Tytuł artykułu

Optymalizacja odzyskiwania bialek miesniowych z kregoslupow dorsza baltyckiego

Warianty tytułu

EN
Optimalization of protein recovery from cod backbone

Języki publikacji

PL

Abstrakty

EN
The aim of the study was to establish the optimum conditions for recovering non-collagen proteins from the backbones of cods by solvent extraction. The proteins were extracted in three different ways: twice in 24 h with 5% sodium chloride or 0.1 M sodium hydroxide solution, or firstly using 5% sodium chloride solution over 24 h, and then 0.1 M sodium hydroxide solution in 24 h. Different ratios of backbone to solution were tested, 1 : 2; 1 : 4; 1 : 6; 1 : 8; 1 : 10; 1 : 12. All procedures were performed at 4°C. 0.1 M solution of sodium hydroxide was more effective in extracting protein than 5% solution of sodium chloride. A 100% yield of non-collagen protein was recovered from fresh backbone by double 24 h extraction with sodium hydroxide solution, while this was 70%with sodium chloride solution. About 80% of the protein was soluble when extraction was conducted in the first stage with sodium chloride solution and then with sodium hydroxide solution. After 5 months of storing the backbone at -18°C, protein recovery decreased by about 40% for sodium chloride solution and about 20% for sodium hydroxide solution, and about 30% for mixed extraction. The extraction yield had no influence on the ratio of extracted material to solution. Collagen losses during extraction did not exceed 0,4%.

Wydawca

-

Rocznik

Tom

62

Numer

05

Opis fizyczny

s.579-582,rys.,tab.,bibliogr.

Twórcy

autor
  • Politechnika Gdanska, ul.G.Narutowicza 11/12, 80-952 Gdansk
autor
autor

Bibliografia

  • 1.Anon.: Meat and meat products - determination of L-hydroxyproline content. Reference method. International Standard, ISO 3496 - 1978 (E).
  • 2.Batista I.: Recovery of proteins from fish waste products by alkaline extraction. Eur. Food Res. Technol. 1999, 210, 84-89.
  • 3.Boles J. A., Rathgeber B. M., Shand P. J.: Recovery of proteins from beef bone and the functionality of these proteins in sausage batters. Meat Sci. 2000, 55, 223-231.
  • 4.Dyer W. J., French H. V., Snow J. M.: Proteins in fish muscle. I. Extraction of protein fractions in fresh fish. J. Fish. Board Can. 1950, 7, 585-593.
  • 5.Gildberg A., Arnesen J. A., Carlehög M.: Utilization of cod backbone by biochemical fractionation. Proc. Biochem. 2002, 38, 475-480.
  • 6.Jastrzębski P.: Produkcja mączek pastewnych z odpadów zwierzęcych. WPLiS, Warszawa 1957.
  • 7.Lowry O. H., Rosebrough H. I., Farr A. L., Randall R. I.: Protein measurement with the Folin phenol reagent. J. Biol. Chem. 1951, 193, 265-275.
  • 8.Nagai T., Suzuki N.: Isolation of collagen from fish waste material - skin, bone and fins. Food Chem. 2000, 68, 277-281.
  • 9.Nishimoto M., Sakamoto R., Mizuta S., Yoshinaka R.: Identification and characterization of molecular species of collagen in ordinary muscle and skin of the Japanese flounder Paralichthys olivaceus. Food Chem. 2005, 90, 151-156.
  • 10.PN - 75/A - 04018. Oznaczanie azotu metodą Kjeldahla i przeliczanie na białko.
  • 11.Palka K., Sikorski Z. E., Rakowska M.: The recovery and nutritional evaluation of alkali extracted protein coagulates from crushed bone residues. Food Chem. 1985, 18, 291-299.
  • 12.Sadowska M., Rudzki J., Sikorski Z. E.: Rozdzielanie białek surowców zwierzęcych o dużej zawartości tkani łącznej. Rocz. Inst. Przem. Mięsnego Tłuszcz. 1983/84, 20/21, 105-115.
  • 13.Sadowska M., Kołodziejska I., Niecikowska C.: Isolation of collagen from the skins of Baltic cod (Gadus morhua). Food Chem. 2003, 81, 257-262.
  • 14.Sato K., Yoshinaka R., Sato M., Ikeda S.: A simplified method for determining collagen in fish muscle. Bull. Japan. Soc. Sci. Fish. 1986, 52, 889-893.
  • 15.Sato K., Ohashi C., Ohtsuki K., Kawabata M.: Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle. J. Agric Food Chem. 1991, 39, 1222-1225.
  • 16.Shahidi F., Han X., Synowiecki J.: Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem. 1995, 53, 285-293.
  • 17.Sikorski Z. E.: Technologia żywności pochodzenia morskiego. WNT, Warszawa 1980.
  • 18.Sikorski Z. E.: Morskie surowce żywnościowe: dostępność, właściwości i przechowywanie chłodnicze. WNT, Warszawa 1992, 50-56, 204-205.
  • 19.Sikorski Z. E., Kołakowska A.: Changes in proteins in frozen stored fish, [w:] Seafood Protein. Sikorski Z. E., Pan B. S., Shahidi F. (wyd.), Chapman&Hall Inc., New York, London 1994, 99-112.
  • 20.Sikorski Z. E.: Białka - budowa i właściwości, [w:] Chemia żywności. Sikorski Z. E. (red.), WNT, Warszawa 2002, 263-266.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

bwmeta1.element.agro-article-c14c05e1-0fc5-4220-b1c7-a36ba98ae663
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