从鲱鱼盐水中回收生物质：探索蛋白质和n-3多不饱和脂肪酸的质量和功能

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-18 DOI:10.1016/j.foodchem.2025.144403

Bita Forghani , Tore C. Svendsen , Anubhav Pratap-Singh , Charlotte Jacobsen , Ingrid Undeland

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引用次数: 0

摘要

研究了在原生或低 pH 值条件下利用溶气浮选（DAF）从鲱鱼盐水中回收的富含蛋白质的生物质的营养成分、挥发性化合物、乳化特性、发泡特性和蛋白质结构。从原生或酸化的 3% 腌制前盐水（SB 和 SB-A）和香料盐水（SP 和 SP-A）中提取的干燥生物质分别含有 69-72 % 和 20-31 % 的蛋白质；分别含有 7.8-10.2 % 和 9-18 % 的脂类；以及分别含有 4.4-7.5 % 和 33-36 % 的灰分。在总脂肪酸中，长链单不饱和脂肪酸（LC MUFA）占 44%，LC n-3 多不饱和脂肪酸（PUFA）占 17%。SP/SP-A 的乳液活性指数（EAI）和发泡能力（FC）均高于 SB/SB-A。在这两种情况下，pH 值为 5 时都是最低的。研究结果表明，目前废弃的鲱鱼盐水侧流有望用于生产可持续的功能性蛋白质配料，这种配料既能提供风味，又能提供营养。

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Biomass recovery from herring brines: Exploring quality and functionality of protein and n-3 polyunsaturated fatty acids

Protein-enriched biomasses recovered from herring brines using dissolved air flotation (DAF) at native or low pH were studied in terms of nutrients, volatile compounds, emulsion properties, foaming properties and protein structure. Dried biomasses from native or acidified 3 % pre-salting brine (SB and SB-A) and spice brine (SP and SP-A) contained 69–72 % and 20–31 % protein, respectively; 7.8–10.2 % and 9–18 % lipids, respectively, and 4.4–7.5 % and 33–36 % ash, respectively. Of total fatty acids, up to 44 % were long-chain monounsaturated fatty acids (LC MUFA) and 17 % LC n-3 polyunsaturated fatty acids (PUFA). Both emulsion activity index (EAI) and foaming capacity (FC) were higher for SP/SP-A than SB/SB-A. In both cases, there was a minimum at pH 5. The findings suggest that currently wasted herring brine side streams hold promise for production of sustainable, functional protein ingredients which can provide both flavor and nutrients.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.