Optimization of Solubilization Recovery and Nutritive Properties Analysis of Carp Soluble Protein
To improve the high-value application of carp(Cyprinus carpio),the pH conversion solubilization method was used to optimize the large-scale solubilization and recovery process of carp protein.The solubility of soluble protein,molecular weight distribution of soluble protein,and amino acid composition of carp mince at different pH were measured and analyzed.The results showed that the protein solubility showed a clear U-shaped curve under different pH conditions,with higher solubility at 1.0≤pH≤3.0 or 11.0≤pH ≤13.0.Under the condition of pH 2.0,the solubility of soluble protein reached 62.72％.The molecular weight of soluble proteins measured by High Performance Liquid Chromatography(HPLC)is mainly in the range of 10～45 kDa.At pH 2.0,the proportion of low molecular weight proteins in this part is the highest at 72.6％.Furthermore,it was found that the recovered soluble proteins under this process conditions contain rich flavor amino acids,in-cluding umami amino acids,such as glutamic acid accounting for 14.7％and aspartic acid accounting for 11.2％,and sweet amino acid,such as alanine accounting for 6.38％and glycine accounting for 5.8％.The re-sults of this study laid the foundation for the large-scale recovery of soluble protein products and the preparation of subsequent bioactive peptides using carp or other low value fish as raw materials,and increased the potential for developing high value-added products from fish protein in the fields of food and feed.
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