Juxtaposition of functional properties and chemical components of fish protein isolate from Pangasius hypophthalmus byproducts to other Protein Isolates

Abstract

Osariemen H. J, Tobi A. U, Ekene Y. T

The researching on chemical composition and foaming, emulsifying abilities of fish protein isolate (FPI) which obtained in the hydrolysis of Pangasius hypophthalmus byproducts were proceeded; and compared to the ones of commercial soy protein isolate (SPI), commercial whey protein isolate (WPI). The results showed that the FPI’s foaming ability was equivalent to WPI’s one and higher than SPI’s one. The highest foaming abilities of FPI, WPI, SPI were 94.61±1.03% (at pH=7); 96.42±1.12% (at pH=7); 80.54 ± 0.89% (at pH=8) respectively. Emulsifying abilities of FPI and SPI were equal and both reached the highest values at pH=7. The maximum emulsifying ability of FPI was 21.03±1.01 mL oil/g FPI while the highest one of SPI was 21.56±0.91 mL oil/g SPI. Emulsifying ability of WPI was lower than the ones of FPI, SPI. The protein component in FPI, SPI and WPI was higher than 90%. The very low lipid contents in FPI, WPI, SPI were 0.94±0.18%; 0.81±0.05%; 0.39±0.08% respectively. Moisture and ash contents of the FPI, WPI, SPI were 2.86±0.90% and 4.94±0.16%; 3.01±0.02% and 5.17±0.06%; 4.18±0.42 and 4.45±0.24% respectively.