EXPLORATION OF THE FACTORS AFFECTING THE SOLUBLE PROTEIN EXTRACTION FROM CULTURED SNAKEHEAD FISH (Channa striata) MUSCLE
Keywords:extraction temperature, extraction time, NaCl, pH, snakehead fish, soluble protein.
This study was conducted to identify the factors affecting the soluble protein extraction from cultured snakehead fish muscle, a protein having bioavailability and nutritional value. The study investigated the ratio of fish muscle to water (from 1:1 to 1:5 w/v) and salt (NaCl) concentration (from 0.05 M to 0.25 M) that are suitable for extracting soluble protein effectively. Research has applied a response surface methodology using a central composite design to optimize the effect of temperature and time extraction on soluble protein extraction efficiency. In addition, the study investigated the effect of pH of salt solution (pH 2 to pH 12) on the efficiency of soluble protein extraction from cultured snakehead fish muscle. As a result, the use of 0.15 M NaCl solution with 1:2 ratio of fish muscle to water gave high soluble protein extraction efficiency. The optimum extraction temperature and time were determined as 34.8 °C and 15.2 min respectively, and the appropriate pH value was also determined as pH 10. At the optimum extraction conditions, soluble protein recovery calculated by the amount of soluble protein extraction dividing total protein of fish muscle was 14.39 ± 0.18 %.
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