TITLE:
Evaluation of Physicochemical and Functional Properties of Protein Recovered Obtaining from Whitemouth Croaker (Micropogonias furnieri) Byproducts
AUTHORS:
Fabiano de Andrade Ferreira, Bruno Pereira Freire, Juliana Taís Andreghetto de Souza, William Renzo Cortez-Vega, Carlos Prentice
KEYWORDS:
Whitemouth Croacker; Protein; Byproducts; Properties
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.5,
May
23,
2013
ABSTRACT: Proteins recovered were obtained from Whitemouth Croaker
(Micropogonias furnieri) byproducts
and their physico-chemical and functional properties were evaluated. The proximate
composition, presented 8.64% ± 0.10% of moisture, 85.33% ± 0.12% of protein,
2.69% ± 0.09% of ashes and 2.16% ± 0.12% of lipids, in dry basis. The highest
solubility was obtained in pH 11 (93.24%), the maximum water holding capacity
was presented at pH 11 (25.71 mL H2O/gprotein), the oil
holding capacity was 13.71 mL/gprotein and the digestibility in vitro was 91.32% ± 0.15%. The electro-phoretic
profile was observed typical of the myofibrillar proteins, with the appearance
of the heavy chain of myosin (220 kDa) and actin (50 kDa). The results show
that the products of low commercial value of fish that are usually used for the
production of animal feed or simply discarded, contributing to environmental
pollution, may be used to produce products with a greater added value.