Preparation of protein powder from the liver of Yellowfin tuna (<i>Thunnus albacores</i>): a comparison of acid- and alkali-aided pH-shifting

SHEN, Kejing; MU, Wenting; XIA, Shuqian; CHEN, Yuting; REN, Huilin; XIE, Xiangyun; FANG, Yizhou; HUANG, Guangrong

doi:10.1590/fst.40120

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Food Science and Technology

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.40120 copy

Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

For the high-value utilization of tuna liver, the effects of acid-aided (Acid-pH) and alkali-aided pH-shifting (Alkali-pH) on the physicochemical and functional properties of the protein powder prepared by pH-shifting and freeze-drying were studied. As expected, the protein powder with high purity could be obtained through Acid-pH or Alkali-pH followed by freeze drying, while the Alkali-pH led to a higher protein yield, higher protein ratio, lower lipid ratio and lower heavy metal content than Acid-pH. The amino acid profile of the protein powder prepared by Alkali-pH (Alkali-PP) was similar with that prepared by Acid-pH (Acid-PP). In addition, compared with Acid-PP, the Alkali-PP possessed the greater capacities in emulsion activity, foaming capacity and fat absorption capacity. Furthermore, the foaming capacity, foam stability and fat absorption capacity of Alkali-PP was better than soy protein powder. Therefore, Alkali-pH followed by freeze-drying would be a better alternative to prepare high-quality protein powder from tuna liver in the food industry.

Keywords:
protein powder; pH-shifting; acid-aided and alkali-aided; heavy metal; functional properties

	Moisture (%)	Protein (%)	Lipids (%)	Ash (%)
Liver	57.08 ± 1.82a	15.67 ± 0.63^a	22.30 ± 1.86^a	1.48 ± 0.23^a
Acid-PP	10.07 ± 0.59b	79.03 ± 1.03^b	5.41 ± 0.25^b	2.45 ± 0.12^b
Alkali-PP	9.88 ± 0.19^b	81.56 ± 0.21c	2.71 ± 0.79^c	2.31 ± 0.22^b

	Liver	Acid-PP	Alkali-PP	Requirements for adults
Asp	66.00 ± 4.79^a	85.71 ± 1.94^b	85.65 ± 1.42^b
Thr*	61.77 ± 6.30^a	43.30 ± 1.03^b	43.57 ± 0.96^b	23
Ser	53.59 ± 5.23^a	80.37 ± 1.88^b	80.93 ± 1.08^b
Glu	132.06 ± 7.02^a	194.99 ± 2.99^b	205.61 ± 3.52^c
Pro	53.60 ± 6.09^a	37.64 ± 0.52^b	40.30 ± 1.30^c
Gly	43.40 ± 4.82^a	36.03 ± 0.78^b	34.23 ± 0.67^c
Ala	38.85 ± 4.57^a	41.61 ± 0.45^a	41.12 ± 1.98^a
Cys	42.55 ± 3.51^a	15.78 ± 0.33^b	17.72 ± 0.60^c
Val^* * Essential amino acids for humans;	78.48 ± 4.47^a	51.14 ± 1.65^b	56.88 ± 1.69c	39
Met*	55.69 ± 3.84^a	30.96 ± 1.42^b	31.88 ± 0.70^b	16
Ile*	78.47 ± 3.83^a	42.59 ± 0.44^b	43.80 ± 1.24^b	30
Leu*	50.42 ± 2.93^a	64.83 ± 0.64^b	49.55 ± 2.26^a	59
Tyr	28.96 ± 1.96^a	33.91 ± 0.46^b	33.39 ± 1.02^b
Phe*	33.84 ± 3.99^a	35.09 ± 1.30^a	33.25 ± 0.77^a	30
Lys*	25.49 ± 1.05^a	46.49 ± 1.00^b	48.14 ± 0.95^b	45
His*	31.80 ± 3.42a	27.50 ± 1.21^a	27.33 ± 2.14^a	15
Arg	67.40 ± 4.84^a	77.38 ± 3.01^b	75.59 ± 1.36^b
TAA	942.36 ± 17.57^a	945.31 ± 4.82^a	948.94 ± 10.20^a
TEAA	415.96 ± 15.63^a	341.89 ± 1.86b	334.40 ± 8.23^b
TAA/TEAA (%)	44.13 ± 0.89^a	36.17 ± 0.02^b	35.24 ± 0.66^b

Heavy metal	Liver	Acid-PP	Alkali-PP
Cr	ND	1.05 ± 0.04a	0.55 ± 0.06^b
Cu	18.45 ± 0.30	102.53 ± 0.70^a	42.86 ± 0.33^b
Zn	42.78 ± 0.67	278.32 ± 1.90^a	152.86 ± 0.68b
As	3.39 ± 0.25	5.60 ± 0.20^a	7.21 ± 0.52^b
Cd	17.52 ± 0.44	83.93 ± 0.85^a	55.53 ± 0.31^b
Hg	0.0142 ± 0.0005	0.0740 ± 0.0002^a	0.0429 ± 0.0006^b
Pb	ND	0.341 ± 0.0055^a	0.293 ± 0.0078^b
Se	10.81 ± 0.10	31.67 ± 0.42^a	32.14 ± 0.72^a
Ni	ND	ND	ND

Samples	Emulsion activity (m²/g)	Emulsion stability (%)	Foaming capacity (mL/g protein)	Foam stability (%)	Fat absorption capacity (g oil/g protein)	Solubility (%)
Acid-PP	2.49 ± 0.05^a	67.41 ± 0.50a	20.90 ± 0.31^a	99.01 ± 0.77^ab	3.64 ± 0.22^a	3.27 ± 0.04^a
Alkali-PP	3.14 ± 0.06b	64.78 ± 1.18^b	30.79 ± 0.99^b	99.94 ± 0.06^a	4.58 ± 0.10^b	3.29 ± 0.10^a
SPP	3.21 ± 0.02^b	66.28 ± 0.77^ab	21.71 ± 0.71^a	98.06 ± 0.44^b	2.75 ± 0.09c	9.81 ± 0.24^b

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[1] #Contributed equally