Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Fish Proteins: A Study of their Obtaining and Characterization

Fish Proteins: A Study of their Obtaining and Characterization

Da Rocha, Meritaine
C. de Quadros, Camila
Prentice, Carlos

Paperback

Botany & Horticulture

ISBN10: 620680691X
ISBN13: 9786206806912
Publisher: Our Knowledge Publishing
Published: Apr 30 2025
Pages: 52
Weight: 0.18
Height: 0.12 Width: 6.00 Depth: 9.00
Language: English
Skeletal muscle proteins are organized according to their solubility or biological function. The solubility of these proteins depends on their cellular location and they comprise three classes of proteins, identified as sarcoplasmic, myofibrillar and stromal. Sarcoplasmic, myofibrillar and stromal proteins comprise 20 to 30%, 65 to 75% and 3 to 10% of the total protein present in fish muscle. Myofibrillar proteins, which are important for gel formation and water retention, are insoluble in water but soluble in concentrated salt solutions. Protein isolates are commonly obtained by the pH-shifting process, which consists of protein solubilization by chemical means (acid or alkaline), from co-products, muscle or whole fish, followed by precipitation at its isoelectric point (pI) followed by the simultaneous elimination of lipids and insoluble proteins. This process is an alternative for adding value to products from specimens of low commercial value, such as the chestnut (Umbrina canosai).

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