Journal of Food Science · 1974 · 18 citations · 3 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryProtein BiochemistryExtraction TechniquesProtein AnalysisProtein CharacterizationProtein ChemistryProtein PurificationProteins In FoodsIsoelectric PrecipitationProcess ParametersProcess Parameters OptimizationProtein ExtractionProtein PrecipitationProtein RecoverySalt Concentration EffectsSalt Concentration Optimization
Loigo species of squid was investigated as a potential source of protein isolate. The various process parameters which influence extraction of protein (particle size, time, extraction pH, salt concentration, relative amount of solvent to squid tissue and temperature) were investigated. From this study the following parameters were chosen to optimize extraction: pH 11 (sodium hydroxide) or 4% salt concentration (sodium chloride, sodium hexametaphosphate in aqueous extractant); temperature = 22°C; time = 45 min; particle diameter = 2–3 mm; solvent‐to‐squid ratio = 10:1. Under these conditions, about 85% of the squid protein can be extracted. 65% of the extracted nitrogen is recovered as protein isolate by isoelectric precipitation at pH 5.
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