{"title":"Separation of Protein from the Meat of Sturgeon by a Subcritical Dimethyl Ether Method","authors":"Jiahui Shao, Yiqing Chi, Jiehui Chu, Shiwen Huang, Suoni Ye, Jinxuan Sun, Jiachen Wang, Guangrong Huang, Yizhou Fang","doi":"10.1080/10498850.2023.2233511","DOIUrl":null,"url":null,"abstract":"ABSTRACT The feasibility of separating sturgeon protein by subcritical dimethyl ether extraction (SDEE) was investigated, which is an emerging method. In this paper, we found that the protein content of the final product was highest (88.04%) when the SDEE conditions were as follows: 24.93:1 liquid–solid ratio, 51.79 min time, and 862.69 rpm agitation rate. In comparison to pH-shift, the main advantages of SDEE were lower protein loss and higher oil removal. Moreover, the protein obtained by SDEE had superior emulsifying, foaming, and fat absorption properties. In conclusion, the qualities of protein obtained by SDEE are indeed excellent.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":" ","pages":""},"PeriodicalIF":1.3000,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Aquatic Food Product Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10498850.2023.2233511","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
ABSTRACT The feasibility of separating sturgeon protein by subcritical dimethyl ether extraction (SDEE) was investigated, which is an emerging method. In this paper, we found that the protein content of the final product was highest (88.04%) when the SDEE conditions were as follows: 24.93:1 liquid–solid ratio, 51.79 min time, and 862.69 rpm agitation rate. In comparison to pH-shift, the main advantages of SDEE were lower protein loss and higher oil removal. Moreover, the protein obtained by SDEE had superior emulsifying, foaming, and fat absorption properties. In conclusion, the qualities of protein obtained by SDEE are indeed excellent.
期刊介绍：
The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
-harvesting and handling practices-
processing with traditional and new technologies-
refrigeration and freezing-
packaging and storage-
safety and traceability-
byproduct utilization-
consumer attitudes toward aquatic food.
The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
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