Optimizing Of Nano-Filtration To Obtain Fish Protein Isolate (Fpi) From Pangasius Hypophthalmus By-Products With Emulsifying Property.

Cite this:
Thuy, C. X. (2017). Optimizing Of Nano-Filtration To Obtain Fish Protein Isolate (Fpi) From Pangasius Hypophthalmus By-Products With Emulsifying Property. Academy of Agriculture Journal, 2(12). https://doi.org/10.15520/aaj.v2i12.99
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Abstract

Fish Protein Isolates (FPIs) are derived from fish with a high protein
content of over 90%. Depending on their original and production
methods, FPIs would have different functional properties, such as
dissolving, aroma fixing, foaming, emulsifying... In that, FPI’s
emulsifying abilityhas been considered as one of the most important
surfactant properties.FPI’s emulsifying ability much relied on its
purification. Recently, there are many methods to purify FPI but
using membrane is an increasingly popular one. This research
focuses on the effect of experimental factors toobtain FPI from
Pangasius hypophthalmus by-product with the emulsifying property
during membrane filtration; optimization by using the surface
response method (RSM) in order to take the highest FPI yield. At the
same time, we simultaneously examine the molecular weight of
proteinsin the FPI as well as FPI’s chemical composition. Results
showed that the highest FPI recovery yield was 65.31% at the
membrane filtration conditions: input flow temperature 400C; input
flow/velocity 44 L/h; pressure 22 bar. After membrane filtration, the
chemical composition of FPI: protein 93.63%, lipide 0.11%, moisture
4.76% and ash 1.50%. Protein ratios basing on molecular weights in
FPI: <3 kDa: 0.11%; from 3 kDa to <5 kDa: 0.23%; from 5 kDa to
<7 kDa: 9.28%; 87.80%, from 10 kDa to 20 kDa: 2.52%, from and
over 20 kDa: 0.06%

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