Progress 03/15/18 to 03/14/23
Outputs
Target Audience:The audience includes graduate students, postdoctoral researchers, food scientists, and food engineers in the food industries, universities, and government research agencies (USDA-ARS), and also professionals in the catfish processing and marketing sections. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project has provided an opportunity for educating graduate students, and postdoctoral associates for the food and nutritional industries. How have the results been disseminated to communities of interest?Most of our results have been published in multiple refereed journals or presented in scientific conferences to share with scientists in academia and catfish and protein industries to access to the information achieved by our research program. Continued interest in creating a collagen extraction industry for medical use has been expressed by a private sector. Our papers also have been shared with the catfish industries in Mississippi and Alabama. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
For Objective 1, we have reported earlier that about 20-30% of the byproducts could be recovered as protein isolates. We have reported the impact of pH on molecular structures earlier. We continued to revise the manuscript on how soy whey could enhance the gel quality and published this paper in the Journal of Food Science in 2022. For Objective 2, we have continued to characterize how microbial transglutaminase cross-linking reactions enhanced the gel characteristics using an Anton Paar rheometer and correlated the data with that obtained from a universal texture analyzer. To improve the textural properties of gels made from protein isolate extracted from catfish byproducts, varying levels of microbial transglutaminase (MTGase) from 0.1 to 0.6 units/g were applied. MTGase had little effect on the color profile of gels. When MTGase at 0.5 units/g was employed, hardness, cohesiveness, springiness, chewiness, resilience, fracturablity and deformation were increased by 218, 55, 12, 451, 115, 446, and 71%, respectively. Further increases in MTGase unit activities could not lead to any textural improvement. Due to the activated endogenous transglutaminase, a setting step at around 40-45 C enhanced the textural properties of gels made from fillet mince. However, because of the endogenous proteases-induced protein degradation, the setting step led to a texture deterioration of the gels made from protein isolated from the byproducts. Gels made from protein isolate showed 23-55% higher solubility in reducing solution than in non-reducing solution, suggesting the vital role of disulfide bonds in the gelation process. Due to the different protein composition and conformation, fillet mince and protein isolate exhibited distinct rheological properties. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed the highly denatured protein isolate was susceptible to proteolysis and prone to disulfide formation during gelation process. Our study also revealed that MTGase had an inhibitory effect on the proteolysis induced by endogenous enzymes. A manuscript was recently submitted to the Journal of Food Science in 2023 for publication. We also have completed a study on fractionation and mass yield determination of the byproduct protein hydrolysates and studied their antioxidant and anti-hypertensive effect. Preliminary results showed differences among different byproducts, including heads, frames, mixture of heads and frames, and skin. Molecular sizes of the hydrolysates have significant impact on their bioactive activities. We need to confirm the accuracy of our results by carrying out more replicated experiments in the future. For Objective 3, Economic feasibility is affected by multiple factors, including raw material volume, cost of equipment, operation, and number of shifts of operation, and production mass yield. The results from economic analysis of the developed protein extraction process showed if protein isolate recovery rate is 30% and with two shifts at 7% operation capacity, it would have excellent economic feasibility to build a plant for extraction. However, if protein recovery rate is around 15%, a 2.5 shift operation may still be OK. Based on the results and our maximum yield of higher than 30% from an optimal extraction technology, establishing an industry in the future is promising.Further studies should also include quality of the products so that the products can compete with surimi made from traditional fish such as Alaska Pollack and Pacific Whiting or breams. We appreciate the opportunity of this grant program, which made it possible for carrying out this study.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Zhang, Y. and Chang, K. C. 2022. Color and texture of surimi-like gels made of protein isolate extracted from catfish by-products are improved by washing and adding soy whey. J. Food Sci. DOI: 10.1111/1750-3841.16229
- Type:
Journal Articles
Status:
Submitted
Year Published:
2023
Citation:
Zhang Y. and Chang, S. K. C. 2023. Microbial transglutaminase enhances the gelation properties of protein isolate extracted from catfish byproducts. Under review by J or Food Science. Submitted in Feb 2023.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2022
Citation:
Zhang, Y., Chang, S., Kundu, S. 2022. Texture profile of fish balls made from over-sized catfish. Presented in the 72nd Pacific Fisheries Technologists Conference. Feb. 20-23, 2022.
Newport, OR.
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Progress 03/15/21 to 03/14/22
Outputs
Target Audience:The audience includes graduate students, postdoctoral researchers, food scientists, and food engineers in the food industries, universities, and government research agencies (USDA-ARS), and also professionals in the catfish processing and marketing sections. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provides an opportunity for educating undergraduate and graduate students, and postdoctoral associates for the food and nutritional industries. In this reporting period, one postdoctoral research associate was involved in this project. How have the results been disseminated to communities of interest?Some of our results have been published in two refereed journals or presented in a scientific conference, and this effort allowed scientists in academia and catfish and protein industries to access to the information achieved by our research program. Continued interest in creating a collagen extraction industry for medical use has been expressed by a private sector. MSU Research Officehas signed a letter of intent on behalf of Dr. Chang to assist a company inbuilding a catfish skin extraction plant in Indianola, Mississippi. Our papers also have been sent to two catfish industries in Mississippi and Alabama. What do you plan to do during the next reporting period to accomplish the goals?We will continue the research according to our proposal to investigate methods for building processes for increasing protein yields and functional quality of the isolated proteins and to analyzed unpublished data from our project for publications.?
Impacts
What was accomplished under these goals?
In this year, for Objective 1, we continued to study how trypsin inhibitor in soy whey products could enhance the quality of the fish protein gel products. Generally, texture is an important attribute, which influences greatly the commercial value and consumer acceptance of food product. Proteases from the digestive tract and muscle cells can lead to myofibrillar protein degradation and negatively impact the integrity of fish muscle proteins. In addition, during cooking/heating, particularly in the heat come-up time period (about 45-70 degree C), endogenous heat-activated proteases, which bind strongly to muscle proteins, play a negative role in the proteolysis of myofibrillar proteins. Since our extracted proteins are minced products, this proteolysis issue can be very significant. To address this issue, we included whey protein, a byproduct from soy protein extraction that contains trypsin inhibitors, in the mince products of catfish, and observed the influence on gel rheology and texture. First, we analyzed the trypsin inhibitor activities in the soy whey to determine the activities, and used a multiple dose-response design to test how the addition of whey, containing various level of trypsin inhibitors, could affect the protein and gel characteristics, which were analyzed by multiple assays, including protein proteolysis measurements, electrophoresis for molecular size changes, gel rheological measurements, and textural profile analysis. The results showed that soybean whey protein could inhibit protein degradation of catfish protein isolate during gelation in a concentration-dependent manner up to 1.2% of the whey addition to the mince. Therefore, it was concluded that protein isolated from catfish byproduct can be improved by proper soy whey additions. The use of soy whey in enhancing fish gel quality is a value-added application for the soybean as a commodity. A part of the result was presented in the Institute of the Food Technologist Annual meeting in Chicago. A research article is being drafted for publication in a peer-refereed scientific journal. For Objective 2, we have completed this objective on characterizing how transglutaminase reactions affected the gel characteristics. A refereed journal article was published in 2021. However, additional research was carried out to determine how starch additions would enhance the textural quality of catfish mince, which was derived from oversized catfish. Oversized catfish is regarded as a waste since automated filleting machine is not able to fillet the oversized fish. We obtained the fillet from oversized catfish and made into fish balls by the addition of potato starch. Preliminary results showed that starch had a positive influence on firmness of the fish balls. A part of the results have been accepted for presentation in the annual Pacific Fisheries Conference in Oregon. For Objective 3, economic analysis of the extraction process is being continued. A thorough literature review showed that United States imported a high amount of mince for making surimi-like fish ball and cake. Moreover, the fish ball and fish cake market is steadily increased globally, and expected to increase in the next 10 years. Therefore, the trend shows potential for developing a value-added utilization industry from byproduct protein extraction since fish traditionally used for making fish mince are decreasing in supplies.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Zhang, Y., Chang, S. K. C. 2021. Quality improvement of gels made with protein isolate extracted from catfish by-products. Presented in 2021 annual meeting of Institute of Food Technologists. Online presentation. July 19-21, 2021. Chicago, IL.
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Zhang, Y. and Chang, S. K. C. 2021. Optimization of protein extraction from catfish by-products and properties of the protein isolates. J. Food Sci. 86:30613074
http://doi.org/10.1111/1750-3841.15805
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Progress 03/15/20 to 03/14/21
Outputs
Target Audience:The audience includes graduate students, postdoctoral researchers, food scientists, and food engineers in the food industries, universities, and governmment research agencies (USDA-ARS), and also professionals in the catfish processing and marketing sections. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provides an opportunity for educating undergraduate and graduate students, and postdoctoral associates for the food and nutritional industries. In this reporting period, one postdoctoral research associate was involved in this project. How have the results been disseminated to communities of interest?Some of the results have been published in a refereed journal or presented in a scientific conference, and this effort allowed scientists in academia and catfish and protein industries to access to the information achieved by our research program. Interest in creating a collagen extraction industry has been expressed by a private sector (Mr. Byron Johnson). Our papers also have been sent to two catfish industries in Mississippi and Alabama. A catfish researcher (Mark Peterman) visited our laboratory to express interest in making new catfish products for expanding utilization. What do you plan to do during the next reporting period to accomplish the goals?We will continue the research according to our proposal to investigate methods for enhancing protein functional properties such as using trypsin inhibitors, and molecular structures and build mathematical relationships among various factors for opimization of processing conditions based on quality traits of the products.
Impacts
What was accomplished under these goals?
For objective one, in order to optimize protein recovery from catfish by-products by alkaline extraction, the effects of different factors, including particle size, mince-to-water ratio, pH, and extraction time were investigated. In this period, we focused on effect of pH on protein recovery yield and the characterization of the isolated proteins using circular dichroism, protein solubility, and textural and rheological analyses, and compared the quality traits of catfish by-product extracted proteins with that of catfish fillet. It was found that a protein recovery of about 30% could be achieved. Increases in pH (pH 10.5, 11 and 11.5) not only improved protein recovery, but also increased protein denaturation evidenced by decreased solubility and α-helix. Compared with gel made from fresh catfish fillet mince, gels made from protein isolates were darker, with higher breaking force and lower deformation. Electrophoresis revealed protein degradation during alkali-aided extraction. It also demonstrated that gelation not only caused cross-linking, but also autolysis. Fillet mince and protein isolates exhibited different storage modulus patterns during temperature sweep, implying different gelation mechanisms. The current study proved the protein extraction from catfish by-products was economically feasible and the gel making from protein isolates was promising. For Objective two, we continued to characterize how transglutaminase reactions affected the gel characteristics. For this objective, protein isolates were extracted from the mixture of cat?sh by-products (heads and frames) under different alkaline conditions (pH 7.5-11) and made into protein gels. Secondary structures of extracted protein isolates were studied. Microbial transglutaminase (MTGase, 0 to 4 Units per gram proteins) was incorporated to improve gel structure. Gelling, physicochemical, textural and thermal properties of protein gels treated with/without MTGase were investigated. Protein pattern changes of MTGase- treated protein gels were studied and the microstructure of the protein gels was analyzed. Results showed that alpha-helicity of protein isolates made at pH 11 was 21.5% lower than that extracted at pH 8.5. Storage modulus (visco-elasticity) of protein gel decreased with increasing extraction pH (pH > 9) of the corresponding protein isolate. MTGase treatment exhibited signi?cant effects on denaturation temperature and enthalpy of protein gels. Excessive MTGase (> 2 Units per gram) could weaken the gel structure. It could be concluded that protein isolates can be extracted from cat?sh by-products and made into protein gels, which are a value-added product. This part of the study has accepted for publication in the Journal of the Science of Food and Agriculture. For objective three, several models were assumed based on 2019 full 2.5-shifts and possible processing capacity (100% to 25%) of raw materials to 2020 Covid-19 model of two shifts and protein recovery rate of 13.8 to 30%. It was tentatively found that using the 2019-100% capacity operation with 2.5-2 shifts at 13.8% recovery presented from excellent to good feasibility. On the other hand, using Covid-19 model with 75-50% operation capacity, protein recovery at 30% would still be good for establishing of a business. More research is being conducted with more extraction replications to make sure that proteins extracted at the optimal rate and quality.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Tan, Y., Chang, S.K.C. 2021. Protein extraction pH and cross-linking affect physicochemical and textural properties of protein gels made from Channel catfish by-products. J. Sci. Food Agric. DOI: 10.1002/jsfa.11126
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Progress 03/15/19 to 03/14/20
Outputs
Target Audience:Catfish fillet processing industries, food scientists, chemical and processing engineers, food industries and students Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provides an opportunity for educating undergraduate and graduate students, and postdoctoral associates for the food and nutritional industries. In this reporting period, one graduate student and on postdoctoral research associate were involved in this project. How have the results been disseminated to communities of interest?Some of the results have been published in a refereed journal or presented in a scientific conference, and this effort allowed scientists in academia and catfish and protein industries to access to the information achieved by our research program. Interest in obtaining protein hydrolysates from a private company has been expressed. Our papers also have been sent to two catfish industries in Mississippi and Alabama. A catfish company visited or laboratory twice to express interest in utilization of the by-product for food and non-food uses. What do you plan to do during the next reporting period to accomplish the goals?We will continue to optimize extraction for Objective 1 by studying the effect of pH on yield and quality of the proteins isolated from ground mixture of head and bones. We will also conduct research to reduce the color of the surimi-like gels made from the isolated proteins. Research will also be continued using soy whey extract, which contain trypsin inhibitor activity (TIA), to reduce protein degradation during fish protein extraction and during heating step of the gel.
Impacts
What was accomplished under these goals?
For Objective 1. During this year, we investigated the effect of particle size of ground catfish by-products on protein extraction. The by-products (head to frame ratio = 3:2) were ground with a LEM number 32 grinder: first ground two times with a coarse plate, then two times with a 10 mm plate and finally, the mince was further ground 2, 3, 4, and 5 times with a 4.5 mm plate. The results showed all grinding methods could render the particle size below 4 mm. With intensification of grinding, especially with the application of 3 mm plate, the fraction of 2-4 mm decreased significantly (p<0.05) from 13.44 to 0.65%, and conversely, the fraction of 0.5-1 mm (grinding method 2 excluded) increased from 8.39 to 15.58%. Similarly, the fraction less than 0.5 mm exhibited an increase with increase of grinding intensity, particularly when the 3 mm plate was used. The fraction of 1-2 mm ranged between 16.26 to 18.68% among grinding 1 to 5, but grinding 6 caused a drastic decrease to 12.14%. Grinding methods 1 to 4 exhibited no significant differences in the recovery of protein in the precipitate fraction, even though the minces showed substantial difference in the particle size distribution. Grinding method 6 resulted the highest protein recovery of 31.92%. Similar to protein recovery, grinding method 6 also produced the highest solid recovery (21.74%) but grinding method 1 gave the lowest solid recovery (16.5%) and all the other four grinding methods did not show any significant differences in the solid recovery. The current study demonstrated that in most cases, protein and solid did not increased concomitantly with the decrease of particle size, which might be due to the high portion of bones present in the by-product. The results increased our understanding of the protein extraction and composition from catfish by-products and contributed to the future utilization of the extracted protein. For Objective 2, we investigated the kinetics of the enzymatic hydrolysis of catfish by-product. Channel catfish (Ictalurus punctatus) by-products (heads and frames) were collected from local catfish processing plant. papain, ficin, bromelain, neutrase, alcalase, protamex, novo-proD and thermolysin were used for hydrolysis. Proteolytic activities of those proteases were examined at different hydrolysis temperature, proteases cost for reaching certain degree of hydrolysis was predicted. Degree of hydrolysis (DH) of the hydrolysates and hydrolysis kinetics were studied. Emulsifying and foaming property and stability of selected hydrolysates were evaluated. Results indicated that thermolysin had the highest activity at 70 °C. The highest DH of the hydrolysates were observed in 120 min with the concentration of 80 AzU/g for all enzymes. Ficin (80 AzU/g) was the most efficient in hydrolyzing the by-product with DH reaching 71% in 120 min at 30°C. The hydrolysis curves fit the Peleg model well with R2 higher than 0.91. This study provides important engineering information for choosing proteases and processing conditions for optimization of efficiency, yield and economy.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Tan, Y., Chang, K. C., Meng, S., 2019. Comparing the kinetics of the hydrolysis of by-product from channel catfish (Ictalurus punctatus) fillet processing by eight proteases. LWT-Food Sci. Technol. 111:809-820.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Zhang, Y., Chang, S. K. C. 2019. Effect of particle size on protein extraction from catfish by-products. American Chemical Society annual fall meetings. San Diego, CA. August 25-29, 2019.
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Progress 03/15/18 to 03/14/19
Outputs
Target Audience:Food scientists, catfish processing industry, chemical and processing engineers, food industries and students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project allows for training a graduate student and a post-graduate researcher. It provides the opporutunity for them to understand fish protein better and how to extract and make food products from fish parts. How have the results been disseminated to communities of interest?Some of the results have been published in refereed journals or presented in scientific conferences, and this effort allowed scientists in academia and catfish and protein industries to access to the information achieved by our research program. Interest in obtaining extracted collagen from a private company has been expressed. Our papers also have been sent to two catfish industries in Mississippi and Alabama. The PD has attended a catfish conference coordinated by Dr. Craig Tuckers, Unit Leader of the USDA-ARS Warm Water Aquaculture Research Unit in Stoneville, MS. The PD has visited a catfish fillet processing company to build research partnership and invited them to visit our seafood research laboratory in Pascagoula. During this period of time, the PD's laboratory has been relocated to MSU's Experimental Seafood Processing Laboratory in Pascagoula. Large amount of time and effort have been dedicated to moving, renovation and re-installation of processing and analytical equipment. It is anticipated that more interactions with the catfish communities and USDA-ARS scientists will be made in the following reporting year. What do you plan to do during the next reporting period to accomplish the goals?We will continue to optimize extraction for Objective 1. Research using soy whey extract, which contain trypsin inhibitor activity (TIA), to reduce protein degradation during fish protein extraction has been initiated and will be completed in this year. The fish by-products contain endogeneous cellular and digestive proteases and can breakdown myofibrillar proteins during grinding, washing and extraction process. The whey protein isolation and heat treatments that can retain the trypsin inhibitors has been experimented. Conditions that retained TIA but inactivated lipoxygenases were identified. The treated-whey with the highest TIA has been included to the fish by-product protein extraction process.The experiments are being retested to ensure that the effect is replicable in multiple experiments. Further, research plans to carry out experiments for accomplishing Objectives 2 and 3 will be initiated in the next reporting period.
Impacts
What was accomplished under these goals?
Despite of the fact that USA has the world's largest water economic zone associating with its territory boundaries, approximately 90% of the US fish consumption relies on import. Fishery food production is the weakest chain among our food supply chains, when we compare to the abundant productions of grains, soybeans, dairy, meat and poultry, and fruits and vegetables in the United States. In fact our nation is in the crisis with respect to fishery food production since the dependence upon import contributes to the huge national trade deficit. Most of the 10% we produced in the United States are from the wild catches in the oceans. Only a small portion is derived from aquaculture production. The channel catfish farming is the most important warm-water aquaculture in the United States with a total economic impact of more than one billion dollars per year, and their existence is vital to the success of the rural economy since they provide employment opportunities to many low-income families. A small fillet processing plant can easily employ more than 250 workers. However, domestic catfish production has been reduced tremendously by the import of catfish from the Southeastern Asian countries. Therefore, value-added utilization of the by-products is of a top and urgent priority to enhance the survival of the US catfish industry. Catfish (approximately $1 per lb of the fresh fish supply) processing generates by-products, consisting of heads, guts, skins and frames. These by-products are generally sent to rendering plants, sold at 2 cents/lb, to produce fish meal. The entire catfish industry sold 320.174 million pounds of live catfish in 2016 (USDA, 2017). In catfish fillet processing, approximately 60% of the whole live catfish weight is the by-product, which translate into more than 190 million pounds of byproducts. Overall US produced catfish processing byproducts are approximately 200 million pounds. The results of this research will provide an economic opportunity for the catfish industry to convert processing waste products into safe and domestically-produced surimi or other protein products. The expansion in the processing activity in the catfish industry will provide additional employment and income opportunities to the rural communities in the catfish-growing areas. Furthermore, this processing system, after appropriate adjustments can be applied to other food-fish species grown in the United States. The impact of this research is not limited to the potential in enhancing economic development in the USA. The global need for high quality animal protein is increasing due to the rapid increase in the world population. Catfish protein isolated from the by-products can help alleviate protein shortage problem, and hence help reduce problems associated with world hunger and malnutrition. During this year, we continue to work on Objective 1. We published two articles, one on extraction of collagen from catfish skin, and the other on extraction of fish proteins from heads and frames and making the proteins into useful products. The new research findings provided encouraging scientific data of enhanced protein extraction technology needed for further optimization and application of the products. The yield and functional properties of the products associated with the physical and biochemical parameters of extraction will provide a scientific foundation for further feasibility evaluation. Ultimately, the engineering and bioprocessing technology developed can be applied to the protein extraction from undergraded fish catches or other fish by-products or from the unwanted invasive carp species. Channel catfish skin accounts for about 10% of the total by-products from catfish fillet production. Collagens were extracted from catfish skins by: (1) acid extraction; (2) homogenization-aided; and (3) pepsin-aided extraction methods. Kinetic analysis of extraction was performed. Electrophoresis was carried out for all collagens extracted under different conditions to determine protein molecular mass. Protein solubility, zeta potential, circular dichroism and gel strength of the extracted collagens were characterized to determine optimal conditions of extraction. Protein recovery rate from minced skins extracted with pH 2.4 HCl containing 23.6 KU/g pepsin was as high as 64% of the total skin proteins. Collagens extracted with different methods had different protein subunit ratios, even though the molecular weights of collagen subunits were similar, 123 and 113 KDa for α1 and α2 chains, 226 KDa for β chain and 338.5 KDa for γ chain, respectively. Channel catfish skin collagens were of the typical type-I collagens. Different solvent extracted collagens may find different applications in food, medical and cosmetic industries. Catfish heads and frames account for about 27 and 17%, respectively, of the whole fish mass and they contain about 35% and 42% of protein on a dry weight basis, respectively. Fish protein isolates (FPI) were recovered from catfish heads and frames by alkaline extraction (AE) and salt extraction (SE) and made into surimi-like gels. Protein subunit compositions and their quantities, moisture, color, and texture of cooked protein gels were compared with commercial surimi products. Electrophoreses indicated that the integrity of major myofibrillar proteins was mostly maintained during the extraction process, and the protein patterns were similar with that of the commercial surimi products. The yields of AE-FPI (heads: 36%; frames: 55%) were much higher (p<0.05) than that of SE-FPI (heads: 9%; frames: 16%). Firmness of cooked protein gels made from heads was similar with that made from frames. Firmness of cooked protein gels made from FPI extracted by the SE method (heads: 0.45 kg/cm2; frames: 0.43 kg/cm2) was significantly lower (p<0.05) than that made from FPI extracted by the AE method (heads: 1.96 kg/cm2; frames: 1.85 kg/cm2). However, cooked protein gel produced using the SE method was more viscoelastic. Different characteristics of AE and SE extracted proteins might lead to different food applications. Catfish by-products contained broken parts of heads, frames, skin and viscera, which contain active endogenous enzymes that caused some breakdown of the myofibrillar proteins to lead to a lower protein yield and functional quality. We have carried out experiments to identify the best conditions that produced and retained the best trypsin inhibitory effect when the soy whey was included to the protein grinding and extraction processes. The experiments to inhibit protein degradation during extraction need to be repeated before a conclusion can be made. More than 16 million kilograms of proteins in the catfish by-products could be recovered for use as a protein product for surimi-related gel product making or other applications. Furthermore, comprehensive and systematic engineering research is needed to fully characterize the effect of various extraction parameters on the physical and chemical properties of protein isolates, for achieving the optimal yields and functional properties.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Tan, Y. and Chang, S.K.C. 2018. Isolation and characterization of collagen extracted from channel catfish (Ictalurus punctatus) skin. Food Chemistry 242 (3): 147-155.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Tan, Y., Gao, H., Chang, S. K. C., Bechtel, P. J., and Mahmoud, B. S. M. 2019. Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products. Food Chem, 272:133-140.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Tan, Y. Q., Chang, S. K. C., Bechtel, P. J. 2018. Effect of pH and transglutaminase cross-linking on physicochemical and textural changes in myofibrillar proteins extracted from channel catfish by-products. Annual meeting of the Institute of Food Technologists. Chicago. July 15-19.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Chang, S. K. C., Tan, Y., Meng, S. Extraction of collagen from channel catfish skin. Proceeding of the International Food Machinery and Technology Conference. Academic Plaza and Exposition. Tokyo, Japan. June 12-15, 2018. (in both English and Japanese).
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