Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products.

ABSTRACT: High acid-consumption and lipid oxidation are challenges when recovering functional proteins from herring co-products via pH-shift-processing. Here, lingonberry press-cake (LP), which is abundant in organic acids and phenolics, was added to alkali-solubilized herring-co-product-proteins (2.5-30 % LP per dry weight) aiming to aid protein precipitation, save hydrochloric acid (HCl) and provide oxidative stability. The results revealed 5-30 % LP addition reduced HCl-consumption by 13-61 % and 19-79 % when precipitating proteins at pH 5.5 and 6.5, respectively. Higher LP% decreased protein content and lightness of protein isolates but raised the lipid content. Precipitation at pH 6.5 used less acid, reduced total protein yield and raised moisture content and darkness of isolates. Contra

SUBMITTER: Zhang J 

PROVIDER: S-EPMC9941359 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature