Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrate.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-12-19 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102103

Andri Cahyo Kumoro, Dyah Hesti Wardhani, Tutuk Djoko Kusworo, Mohamad Djaeni, Yusuf Ma'rifat Fajar Azis, Misbahudin Alhanif, Tan Chin Ping

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Abstract

Protein concentrate (PC) is a potential solution to address the global protein shortage, with Indonesian shortfin eel being a suitable raw material. This research investigates the impact of ultrasound pretreatment and extraction parameters on the nutritional quality of eel protein concentrate (EPC). The study involved ultrasonic pretreatment at different times and power, and solvent extraction with different solvents, temperature, and solvent-solid-feed-ratio (SSFR). The results showed that the recommended conditions for EPC preparation were a mixture of ethanol-hexane, ultrasonic pretreatment at 250 W for 25 min, extraction temperature and SSFR of 40 °C and 6:1 v/w. The protein content of EPC increased gradually with the increase of SSFR until it reached a ratio of 6:1, further increase in SSFR promoted the development of a pseudo-homogeneous system, leading to a reduction in the solvent-eel flesh contact and the relative velocity between the extracting solvent and eel flesh, and consequently decreased the extraction yield. The prepared EPC is classified as type B EPC, with a protein content of 89.62 %w.b. and a lipid content of 2.21 %w.b. The EPC contains five types of peptides with a molecular weight of 5.00-76.00 kDa, with the main fraction having a MW ranging from 10.00 to 15.00 kDa, indicating potential for functional food products.

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超声预处理和溶剂提取参数对印尼短鳍鳗浓缩蛋白营养特性的影响。

浓缩蛋白（PC）是解决全球蛋白质短缺的潜在解决方案，印尼短鳍鱼是一种合适的原料。研究了超声预处理和提取工艺对鳗鱼浓缩蛋白营养品质的影响。研究包括不同时间和功率的超声预处理，不同溶剂、温度和溶剂固料比（SSFR）下的溶剂萃取。结果表明，EPC制备的最佳工艺条件为乙醇-己烷混合，超声预处理250 W，预处理25 min，提取温度40℃，SSFR为6:1 v/ W。随着SSFR的增加，EPC蛋白含量逐渐增加，达到6:1的比例，SSFR的进一步增加促进了伪均相体系的发展，导致溶剂与鳗鱼肉的接触减少，提取溶剂与鳗鱼肉的相对速度降低，从而降低了提取收率。所得EPC为B型EPC，蛋白质含量为89.62%。脂质含量为2.21%。EPC包含5种分子量在5.00-76.00 kDa之间的肽，其中主要部分分子量在10.00 - 15.00 kDa之间，具有功能性食品的潜力。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.