pH移動法による魚肉晒廃液からのタンパク回収〔魚肉タンパク質の原料学的特性に関する研究-9-〕

概要

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A lot of water soluble proteins are released from fish mince and lost into the washing during the leaching process of Kamaboko or surimi manufacture. In order to collect the proteins from these washings the "pH-shifting" method was tried. This method is based on a myogen-aggrega-tion phenomena, which occurs when a solution of sarcoplasmic proteins is acidified or alkalified beyond the critical pH zone of 4-5 or 9-11 respectively and then neutralized. The best condition for pH-setting was at first from pH 7 to <4 and then from <4 to 7-9. The maximum amount of precipitation was obtained by changing the pH from 7 to <4 and then to a value between 7 and 9, or from 7 to >12 and then to a value between 6 and 7. The precipitates were easily collected by centrifuging at a low centrifugal force of 300×g. In this case, the temperature of washings and the time elapsed from acidification or alkalification until neutralization affect the recovery rate of the proteins. For obtaining the maximum recovery 60 min was needed at 10°C, but 20min was enough at 25°C. The percent recovery was higher (90% or more) for washings of red meat fish than for those from white meat fish (less than 70%), reflecting the magnitude of their myogen/myoalbumin ratio. Proteins collected were found to have lost the Kamaboko-jelly deteriorating action because of the denaturation resulting from the violent pH shift.
日本水産學會の論文