Progress 01/15/15 to 01/14/20
Outputs
Target Audience:Undergraduate and graduate students - laboratory instruction and experiential learning opportunities. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Over the course of this project, multiple graduate and undergraduate students were given the opportunity to work in the food science and animal science laboratories. How have the results been disseminated to communities of interest?The results of this study will be presented at multiple international conferences including the Institute of Food Scientists Annual Meeting and Experimental Biology. Manuscripts are currently under review or being generated for publication in peer-reviewed journals. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The aim of this goalwas to determine protein quality of a silver carp sarcoplasm derived protein powder compared to popular protein supplements, casein and whey, and assess safety for human consumption. Young female Sprague-Dawley rats (age 28 days) were randomly divided into four diet treatments (n=8 rats/group) consisting of standard purified diet with 10% w/w protein as casein, whey, or carp sarcoplasmic protein for four weeks. Rats were individually housed in metabolic cages to collect feces and urine for protein quality analysis. Protein quality was assessed by calculating true digestibility, biological value (BV), net protein utilization (NPU), protein efficiency ratio (PER), and protein digestibility corrected amino acid score (PDCAAS). Body composition, serum clinical markers, bone health measures, and histology of renal tissue were used as indicators of safety. BV and NPU were highest (p<0.05) for carp and casein groups. No significant differences were found in PER values. However, carp protein supplementation resulted in lower (p<0.05) PDCAAS of 0.57 ± 0.01 compared to casein (0.91 ± 0.02) and whey isolate (0.83 ± 0.01). There were no differences in body weight between rats fed carp sarcoplasm or casein, but whey supplementation resulted in greater (p<0.05) body and fat pad weights. Safety assessment found no significant differences in renal histology, serum clinical markers for renal function, bone morphology, total mineral content, and strength among the different protein groups. The results indicated silver carp sarcoplasm derived protein powder has similar protein quality to casein and appears to be safe for human consumption. Carp sarcoplasmic protein offers a novel, high quality, safe, and sustainable protein supplement for commercialization. The final aim of this studywas to assess the shelf-stability of sarcoplasmic protein powder (SPP) and commercially sourced whey protein concentrate (WPC) as well as consumer acceptability of marine-based protein powders. Soluble proteins were extracted from silver carp, freeze-dried and powdered. Each powder was packaged, stored at 20 and 30°C and analyzed at 0, 3, 6 and 9 months. Changes in color, TBARS, pH, water activity, microbial plate counts, and amino acid profile were measured. Storage of SPP at 30°C resulted in the greatest change in shelf-stability measures. Higher rates (p < 0.05) of lipid oxidation were observed. Water activity for all samples increased over time due to the release of bound water. Plate counts revealed an initial countable population of mesophilic bacteria in the SPP sample of 3.53 log CFU/g. All other plates, including coliform and fungal plates came back at undetectable levels (30 - 300 CFU). Of the 65 participants of the consumer evaluation, 44 preferred the ingredient list of the experimental bar that contained protein from "marine sources"; however, a taste panel rated a commercially produced protein bar more favorably than the homemade bar containing SPP for attributes such as odor, flavor, texture and overall liking (p<0.05). Panelist comments indicate that these preferences were based mainly on textural differences rather than taste of the bars; only two participants detected fishy odor or taste. Results indicate that with further research SPP may have commercial viability.
Publications
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Derek Warren, Casey Showman, Alleda Rose, Jacek Jaczynski, Kristen E. Matak. Storage stability and consumer acceptance of soluble protein powders derived from silver carp (Hypophthalmichthys molitrix) and whey protein concentrate. In Review.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Warren, DC, Soule, LJ, Skinner, RC, Ku, KM, Matak, KE, Benedito, VA, Tou, JC. Evaluating Protein Quality and Safety of Sarcoplasmic Protein-Derived from Silver Carp (Hypophthalmichthys molitrix) in a Rat Model. Journal of Food Science. In Revision.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Warren, DC, Laub, DJ, Skinner, RC, Benedito, VA, Matak, KM, Tou, JC. Silver Carp (Hypophthalmichthys molitrix) Protein Favorably Alters Lipid Metabolism in Young Female Sprague-Dawley rats Fed a Low Protein Diet. (in preparation)
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Warren, DC, Skinner, RC, Benedito, VA, Matak, KM, Tou, JC. Distinct Liver Transcriptome Responses to Purified Carp (Hypophthalmichthys molitrix), Casein, and Whey Protein Diets in Young Rats. (in preparation)
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Warren DC, Soule, LJ, Taylor, KH, Skinner, RC, Matak, KE, Tou, JC. Evaluating protein quality and safety of protein powder derived from silver carp (Hypophthalmichthys molitrix). Institute of Food Technologists, New Orleans 2019
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Warren DC, Soule, LJ, Taylor, KH, Skinner, RC, Ku, KM, Matak, KE, Tou, JC. Processing, protein quality, and safety of a protein powder derived from silver carp (Hypophthalmichthys molitrix). Canadian Institute of Food Science and Technology, Halifax 2019
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Warren, DC, Laub DJ., Skinner, RC., Barnes, KM., Matak., KE., Tou, JC. Evaluation of dietary protein isolated from different sources on hepatic and adipose lipid metabolism. Experimental Biology, Orlando 2019.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Warren DC, Soule, LJ, Taylor, K, Skinner, RC, Ku, KM, Matak, KE, Tou, JC. Processing, protein quality, and safety of a protein powder derived from silver carp (Hypophthalmichthys molitrix). Davis College Research Symposium, Morgantown 2019
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Progress 01/15/15 to 01/09/20
Outputs
Target Audience:Undergraduate and graduate students - laboratory instruction and experiential learning opportunities. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Over the course of this project, multiple graduate and undergraduate students were given the opportunity to work in the food science and animal science laboratories. How have the results been disseminated to communities of interest?The results of this study will be presented at multiple international conferences including the Institute of Food Scientists Annual Meeting and Experimental Biology. Manuscripts are currently under review or being generated for publication in peer-reviewed journals. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The aim of this goalwas to determine protein quality of a silver carp sarcoplasm derived protein powder compared to popular protein supplements, casein and whey, and assess safety for human consumption. Young female Sprague-Dawley rats (age 28 days) were randomly divided into four diet treatments (n=8 rats/group) consisting of standard purified diet with 10% w/w protein as casein, whey, or carp sarcoplasmic protein for four weeks. Rats were individually housed in metabolic cages to collect feces and urine for protein quality analysis. Protein quality was assessed by calculating true digestibility, biological value (BV), net protein utilization (NPU), protein efficiency ratio (PER), and protein digestibility corrected amino acid score (PDCAAS). Body composition, serum clinical markers, bone health measures, and histology of renal tissue were used as indicators of safety. BV and NPU were highest (p<0.05) for carp and casein groups. No significant differences were found in PER values. However, carp protein supplementation resulted in lower (p<0.05) PDCAAS of 0.57 ± 0.01 compared to casein (0.91 ± 0.02) and whey isolate (0.83 ± 0.01). There were no differences in body weight between rats fed carp sarcoplasm or casein, but whey supplementation resulted in greater (p<0.05) body and fat pad weights. Safety assessment found no significant differences in renal histology, serum clinical markers for renal function, bone morphology, total mineral content, and strength among the different protein groups. The results indicated silver carp sarcoplasm derived protein powder has similar protein quality to casein and appears to be safe for human consumption. Carp sarcoplasmic protein offers a novel, high quality, safe, and sustainable protein supplement for commercialization. The final aim of this studywas to assess the shelf-stability of sarcoplasmic protein powder (SPP) and commercially sourced whey protein concentrate (WPC) as well as consumer acceptability of marine-based protein powders. Soluble proteins were extracted from silver carp, freeze-dried and powdered. Each powder was packaged, stored at 20 and 30°C and analyzed at 0, 3, 6 and 9 months. Changes in color, TBARS, pH, water activity, microbial plate counts, and amino acid profile were measured. Storage of SPP at 30°C resulted in the greatest change in shelf-stability measures. Higher rates (p < 0.05) of lipid oxidation were observed. Water activity for all samples increased over time due to the release of bound water. Plate counts revealed an initial countable population of mesophilic bacteria in the SPP sample of 3.53 log CFU/g. All other plates, including coliform and fungal plates came back at undetectable levels (30 - 300 CFU). Of the 65 participants of the consumer evaluation, 44 preferred the ingredient list of the experimental bar that contained protein from "marine sources"; however, a taste panel rated a commercially produced protein bar more favorably than the homemade bar containing SPP for attributes such as odor, flavor, texture and overall liking (p<0.05). Panelist comments indicate that these preferences were based mainly on textural differences rather than taste of the bars; only two participants detected fishy odor or taste. Results indicate that with further research SPP may have commercial viability.
Publications
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Derek Warren, Casey Showman, Alleda Rose, Jacek Jaczynski, Kristen E. Matak. Storage stability and consumer acceptance of soluble protein powders derived from silver carp (Hypophthalmichthys molitrix) and whey protein concentrate. In Review.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Warren, DC, Soule, LJ, Skinner, RC, Ku, KM, Matak, KE, Benedito, VA, Tou, JC. Evaluating Protein Quality and Safety of Sarcoplasmic Protein-Derived from Silver Carp (Hypophthalmichthys molitrix) in a Rat Model. Journal of Food Science. In Revision.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Warren, DC, Laub, DJ, Skinner, RC, Benedito, VA, Matak, KM, Tou, JC. Silver Carp (Hypophthalmichthys molitrix) Protein Favorably Alters Lipid Metabolism in Young Female Sprague-Dawley rats Fed a Low Protein Diet. (in preparation)
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Warren, DC, Skinner, RC, Benedito, VA, Matak, KM, Tou, JC. Distinct Liver Transcriptome Responses to Purified Carp (Hypophthalmichthys molitrix), Casein, and Whey Protein Diets in Young Rats. (in preparation)
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Warren DC, Soule, LJ, Taylor, KH, Skinner, RC, Matak, KE, Tou, JC. Evaluating protein quality and safety of protein powder derived from silver carp (Hypophthalmichthys molitrix). Institute of Food Technologists, New Orleans 2019
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Warren DC, Soule, LJ, Taylor, KH, Skinner, RC, Ku, KM, Matak, KE, Tou, JC. Processing, protein quality, and safety of a protein powder derived from silver carp (Hypophthalmichthys molitrix). Canadian Institute of Food Science and Technology, Halifax 2019
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Warren, DC, Laub DJ., Skinner, RC., Barnes, KM., Matak., KE., Tou, JC. Evaluation of dietary protein isolated from different sources on hepatic and adipose lipid metabolism. Experimental Biology, Orlando 2019.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Warren DC, Soule, LJ, Taylor, K, Skinner, RC, Ku, KM, Matak, KE, Tou, JC. Processing, protein quality, and safety of a protein powder derived from silver carp (Hypophthalmichthys molitrix). Davis College Research Symposium, Morgantown 2019
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Progress 01/15/18 to 01/14/19
Outputs
Target Audience:Graduate students, undergraduate students, academicians. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One doctoral student has taken the lead on the animal studies and one masters student is taking the lead on the product development/sensory evaluation study. An additional PhD and MS student have assisted with laboratory analysis and animal feeding studies. In addition, five undergraduates earned 1-3 research credits for their work in the laboratory. Two undergraduate theses have been submitted entitled "Assessing protein quality and safety of a silver carp-derived protein source using growing female Sprague-Dawley rats" and "Effect of different dietary proteins on hepatic lipid metabolism due to liver and adipose crosstalk." How have the results been disseminated to communities of interest?One manuscript has been published. Two abstracts will be submitted for presentation at 2019 IFT Annual Meeting and Experimental Biology. What do you plan to do during the next reporting period to accomplish the goals?We will file for a one-year no cost extension. Results from objectives 1, 2 and 3 are published. We will finish data analysis for objectives 4 and 5. Abstracts will be submitted for presentation at 2019 IFT Annual Meeting and Experimental Biology. We will advance these results and the results of the undergraduate theses through to publication in refereed journals.
Impacts
What was accomplished under these goals?
The aim of this project was to determine protein quality of a silver carp derived protein powder compared to popular protein supplements, casein and whey. Rats (age 28 days) were randomly divided into four treatments (n=5 rats/group) consisting of standard purified diet with 10% w/w protein as casein, whey, or carp. At baseline and at the end of four weeks diet consumption, and body weight were recorded. Feces and urine were collected to determine nitrogen content by Kjeldahl method to calculate protein quality measurements of true digestibility, biological value, net protein utilization (NPU), protein efficiency ratio (PER), and protein digestibility corrected amino acid score. Body composition was also measured. Organ weights and hematoxylin and eosin staining of specific organs were used as indicators of safety. Whey PER was greater (p<0.05) than carp at baseline at 2.64 ± 0.10 and 0.83 ± 0.27, respectively. Whey NPU (0.52 ± 0.04) was significantly greater compared to carp (0.70 ± 0.06) at four weeks. There were no significant differences in body weights, adipose tissue, liver or kidney weights among treatment groups. Histological evaluation showed no abnormalities. These results indicated silver carp derived protein powder has similar protein quality to casein, but whey performed better on protein quality for use in infant formulas.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Warren, D., Paker, I., Jaczynski, J. and K. Matak*. Nutritional quality and physical characteristics of soluble proteins recovered from silver carp. Journal of Food Science 83(7):1970-1979. DOI: 10.1111/1750-3841.14170
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Warren, DC, Jaczynski, J, Tou, JC, Matak, KE. Changes in soluble protein powders derived from silver carp (Hypophthalmichthys molitrix) and whey protein concentrate stored at ambient and elevated temperatures. Institute of Food Technology, Chicago 2018
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Soule, L., Warren, D., Skinner, C, Matak, K.E., Tou, J. A Potential Solution for Invasive Species: Using Carp Sarcoplasmic Protein as Protein Source for Human Consumption. Undergraduate Research Symposium, 2018.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Taylor, K.M.E., Warren, D.C., Skinner, R.C., Matak, K., Tou, J.C. Consumption of Silver Carp (Hypophthalmichthys molitrix) Sarcoplasmic Protein on Bone Health. SURE Symposium, 2018.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Warren, DC, Skinner RC, Soule, L, Matak, KE, Tou, JC. Evaluating protein quality and safety of a soluble protein powder derived from silver carp (Hypophthalmichthys molitrix). Davis College Research Symposium, Morgantown 2018.
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Progress 01/15/17 to 01/14/18
Outputs
Target Audience:Graduate students and undergraduate students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One student graduated with a Masters of Science. The thesis title was: Characterization and shelf-life of soluble protein powder derived from silver carp (Hypophthalmichthys molitrix). One doctoral and one masters student was hired. Two undergraduate students recieved 3 research credits each for their work in the laboratory. How have the results been disseminated to communities of interest?One manuscript has been submitted and is under review. One abstract has been submitted for presentation at 2018 IFT Annual Meeting. What do you plan to do during the next reporting period to accomplish the goals?This year we will submit a second manuscript to an appropriate refereed journal. Work on objectives 4 and 5 will continue and results will be submitted for presentation at IFT Annual Meeting or Experimental Biology.
Impacts
What was accomplished under these goals?
The aim of this research was to assess the shelf-stability of recovered carp protein powder (CP) and compare it to commercially sourced WPC at ambient conditions (20°C) and abused conditions (30°C). Soluble proteins were recovered from ground silver carp through solubilization, centrifugation, filtration, and drying. WPC was purchased from a commercial source. The CP and WPC were packaged in heat-sealed Mylar bags and stored at 20 and 30°C for nine months with samples removed at 0, 3, 6 and 9 months for analysis. Changes in color, TBARS, pH, water activity, microbial plate counts, and amino acid profile was assessed. Storage of CP at 30°C resulted in the greatest change in shelf-stability measures. CP stored at 30°C exhibited significantly greater (p < 0.05) reductions in pH (-0.34), whiteness (-15.31), and lysine content (-10.50 mg/g protein). Higher rates (p < 0.05) of lipid oxidation were observed in CP samples when compared to WPC. Release of bound water with time resulted in water activity increases for all samples. Microbial plate counts revealed an initial countable population of mesophillic bacteria in the CP sample of 3.53 log CFU/g. All other plates, including coliform and fungal plates came back at undetectable levels (30 - 300 CFU). Results from this study indicate CP is not as shelf stable as WPC according to measures tested. The purchased commercially available WPC contained lactose and soy lecithin not present in CP. The addition of these ingredients may have enhanced the shelf-stability of WPC. Future research will investigate bioavailable, protein quality, and consumer acceptance of the silver carp derived soluble protein powder.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
" Warren, Derek, Jacek Jaczynksi, Janet Tou, Kristen Matak. Impact of protein recovery on nutritional quality of silver carp sarcoplasmic protein powders. Institute of Food Technologists Annual Meeting, Las Vegas, NV.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2017
Citation:
Warren, D., Paker, I., Jaczynski, J. and K. Matak*. Nutritional quality and physical characteristics of soluble proteins recovered from silver carp. Journal of Food Science. In Review.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2018
Citation:
Derek Warren, Jacek Jaczynski, Janet Tou, Kristen E. Matak. Changes in soluble protein powders derived from silver carp (Hypophthalmichthys molitrix) and whey protein concentrate stored at ambient and elevated temperatures. For presentation at 2018 IFT Annual Meeting, Chicago, IL.
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Progress 01/15/16 to 01/14/17
Outputs
Target Audience:Graduate students and undergraduate students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?Two abstracts have been submitted to Institute of Food Technologists Annual Meeting for Summer 2017. What do you plan to do during the next reporting period to accomplish the goals?This year we will generate manuscripts and submit the results of objectives 1-3 to appropriate refereed journals. We will also hire two more graduate students and begin work on objectives 4 and 5.
Impacts
What was accomplished under these goals?
During surimi processing sarcoplasmic proteins (SP), water-soluble proteins that make up 25 - 30% of all proteins in fish, are lost in wash water. Strategies such as centrifugation and filtration may be used to recover the otherwise discarded SP. The objective of this study was to evaluate the impact of recovery temperatures on the protein recovery yield and nutritional quality of SP powders recovered from silver carp. SP from ground silver carp was solubilized, recovered with centrifugation and filtration, and then dried. Processing temperatures of 4, 20, and 40°C were tested. Proximate composition, recovery yields, mineral analysis, fatty acid analysis, and amino acid analysis were verified. A significant difference (p < 0.05) was observed in protein recovery yields between the 4°C (11.05% ± 0.46) and 20°C (12.45% ± 0.16) powders. No significant differences (p > 0.05) were observed in proximate composition, lipid recovery yields, and mineral composition between the three processing temperatures. The average proximate composition (g/100 g protein powder, dry basis) of the powdered protein included lipid, nitrogen, and ash contents of 3.26 ± 0.69, 82.42 ± 0.67, and 14.50 ± 0.32, respectfully. Significant differences were identified in fatty acid and amino acid profiles. As expected, total saturated and monounsaturated fatty acids were greatest in the 4°C powder (32 and 29g/100 g lipid, respectfully) and lowest in the 40°C powder. Polyunsaturated fatty acids (PUFAs) displayed a reverse trend, with the greatest PUFA concentration in the 40°C (25 g/100 g lipid) powder and the lowest in the 4°C powder. Processing temperature had minimal effect of amino acid composition. Tryptophan and valine were the only essential amino acids that displayed significant differences (p < 0.05) in concentration, with the 20°C powder containing the greatest of both. The amino acid profile met all adult requirements established by the FAO/WHO/UNO. Results from this study indicate sarcoplasmic protein powders derived from silver carp are nutrient-rich and recovery temperature had limited effects on protein powder composition. Another objective of this study was to characterize SP powder recovered from silver carp and compare results to that of 80% whey protein concentrate (WPC 80). SP was recovered from ground silver carp through solubilization, centrifugation, filtration, and drying. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), 2-D electrophoresis, and solubility testing dependent on pH and ionic strength (KCl, NaCl, and CaCl2) was used to characterize the SP powder. SDS-PAGE revealed the SP powder contained high amounts of low and medium molecular weight (MW) proteins (10 - 15 and 25 - 50 kD, respectfully). Results from 2-D electrophoresis of the SP powder indicated that the low MW proteins possess a positive isoelectric point (IP) relative to that of the medium MW proteins. Similar results were seen with WPC 80. SP powder was significantly more soluble (p < 0.05) than WPC 80 at every tested pH (pH 3.0 - 11.0).There were similar solubility results when ionic strength (0.0 - 1.1 I) was shifted. SP powder solubility was significantly greater (p < 0.05) at every ionic strength tested for the three salts tested with KCl resulting in the greatest SP powder solubility. Results from this study indicate SP powder derived from silver carp are more soluble than WPC 80 when pH and ionic strength are shifted; however, both contain proteins with similar molecular weights and IPs.
Publications
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Progress 01/15/15 to 01/14/16
Outputs
Target Audience:Industry and government officials. Graduate students and undergraduate students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?An undergraduate student was trained in laboratory methods to conduct the analyses of this research. Professional development activities included attendance and participation in workshops, conferences, and seminars. How have the results been disseminated to communities of interest?Results of this study have been presented to the WVU community as a poster highlighting undergraduate research. A manuscript for peer-review is currently being generated. What do you plan to do during the next reporting period to accomplish the goals?Best protein recovery methods will be determined. The purity of recovered protein powder by proximate composition analysis (i.e., fat, crude protein, moisture and ash) will be measured. The types of protein groups recovered in the protein solution (2-D electrophoresis - SDS-PAGE+IEF) will be determined and the protein recovery yield will be calculated.
Impacts
What was accomplished under these goals?
The rapid growth of the human population and the threat of protein malnutrition contribute to the strain on fish stocks to the point where sustainability comes in question. With overexploitation being a global issue we must utilize our resources more efficiently. Most protein recovery processes only look to recovery the myofibrillar protein (MP); however, muscle tissue also contains water soluble, sarcoplasmic protein (SP) in the process water that is often overlooked and discarded. The purpose of this study was to determine at which stage of a pH shift protein recovery process would recover the most SP. Ground silver carp (Hypophthalmichthys molitrix) was diluted, filtered and proximate composition of dilution water was determined (dry basis). The remaining paste was again diluted, pH was shifted to 12.3, MP was solubilized and insoluble fractions were removed by centrifugation. MP was precipitated at pH 5.5, recovered by centrifugation and proximate composition of remaining process water was conducted (dry basis). Proximate composition of the SP dilution water contained 62.6% protein, 17.7% lipid and 12.1% ash. Protein recovery yield was significantly higher in the SP dilution (p<0.05) than that of the process water. Results of this study show that best SP recovery occurs during the initial dilution step. Strategies to increase purity of recovered protein will focus on lipid reduction in the final product.
Publications
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Garry, Jordan N., Derek Warren, Ilgin Paker and Kristen E. Matak. 2015. Maximum sarcoplasmic protein recovery yield by pH shifting of silver carp. Poster Presented at the Summer Undergraduate Research Symposium, July, 2015, West Virginia University.
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