Recent Advances in the Recovery and Improvement of Functional Proteins from Fish Processing By‐Products: Use of Protein Glycation as an Alternative Method

Abstract

The recovery of proteins from fish by-products for their utilization as food ingredients is becoming of increasing interest in the food industry as they may possess good functional and nutritional properties. This article reviews the main processing methods, such as enzymatic hydrolysis, pH shifting, membrane filtration, and some emerging technologies, used for the recovery of proteins from fish processing by-products. The impact of these methods on the yield and, especially, on the functionality of the recovered proteins is discussed in detail. Considering that there is a huge amount of fish by-products destined for nonfood use, one of the current challenges of the food industry is the development of technologies that allow the recovery of ingredients from the fish processing by-products with potential to provide new and natural sources of high-value functional ingredients for human consumption. In this sense, this review explores the potential use of the glycation reaction to increase the yield of proteins extracted from fish by-products, as well as the effect of this reaction on their functional and biological properties.

Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material

“…The wash water is generally discarded back into the plant’s waste stream, resulting in the loss of valuable components, especially soluble proteins with good functional and nutritional properties that could be recovered and fractionated (Sanmartín et al , 2009; Tacharatanamanee et al , 2004). This is an irresponsible waste of raw-material that is not acceptable in a world with increasing populations that needs proteins (Nølsoe and Underland, 2009).…”

“…Numerous studies have been published on recovering proteins from surimi process (Bourtoom et al , 2009; Dumay et al , 2008; Lin et al , 1995; Rawdkuen et al , 2009; Sanmartín et al , 2009; Stine et al , 2012; Velazquez et al , 2007). …”

“…The extraction mechanism is characterized by acid- or alkaline-aided solubilisation of the muscle protein at low or high pH to separate soluble proteins of non-soluble materials, like bones, skin, connective tissue, cellular membranes, and neutral storage lipids through centrifugation (Nølsoe and Underland, 2009; Rawdkuen et al , 2009). Then, precipitated proteins are recovered by centrifugation and decanting (Sanmartín et al , 2009). The benefits of each method with reference to quality, quantity and end use of the recovered proteins need thorough investigation (Bourtoom et al , 2009).…”

“…The extracting efficiency to isolate muscle proteins depends mainly on the nature of the raw material to be treated, as well as on the final application, once that the species respond differently to acid and alkaline solubilization (Sanmartín et al , 2009). The increase in the mechanical properties may induce a higher level of protein-protein interaction and thus stronger gels (Velazquez et al , 2007).…”

Aqueous two phase partitioning of fish proteins: partitioning studies and ATPS evaluation

“…Conventional methods used for recovery and purification of proteins from fish processing industrial effluent include enzymatic hydrolysis, centrifugation (Guerrerof et al 1998), filtration, flocculation, precipitation (Taskaya and Jaczynski 2009), pH shifting (Helgi and Ingrid 2009), membrane filtration (Mateusz and Daniela 2009;Maria and Rodrigo 2002) and emerging technologies such as subcritical water hydrolysis, supercritical fluid extraction and ohmic heating (Kobsak et al 2008). However the proteins purified through these conventional techniques may lead to poor functionality and nutritive value (Sanmartin et al 2009) and high production cost. Therefore, it is essential to design a reliable separation strategy that would improve yield, selectivity, economy and feasibility of the proteins purification process.…”