Abstract
Abalone (Haliotis discus hannai) is a widely consumed seafood in Asian countries. Rich in protein, abalone is consumed for refreshment, pregnancy care, and vitality. Although many studies have found that abalone protein has beneficial effects, the efficiency of the protein extraction method for abalone has rarely been studied. Therefore, this study aimed to examine the effects of various factors of abalone protein extraction, including extraction buffer, sonication, salt (NaCl) concentration, surfactant, and heating. Phosphate buffer showed higher protein yield compared with Tris-HCl buffer. In addition, the highest protein yield for each factor was observed at 60 s of sonication (84.44 µg/mg dw), 0.6 M NaCl (141.9 µg/mg dw), and 16 mM sodium dodecyl sulfate (SDS) (253.15 µg/mg dw). However, a combined effect was not observed. Lower protein extraction efficiency was observed for sous vide-cooked abalone. The electrophoresis assay revealed myofibrillar proteins, including paramyosin, actin, and tropomyosin. Overall, our results demonstrate that various extract conditions affect the protein extraction of abalone.
Highlights
Given the limited study on the effects of extraction conditions on shellfish protein, this study aimed to examine the effects of various extraction factors on the efficiency of abalone protein extraction and the composition of the extracted protein
Several key factors need to be considered for an appropriate buffer, including solubility, chemical stability, efficiency in the chosen pH, and permeability to the extraction the proteins and is usually used to solubilize the target proteins
It is known that the pH of Tris-HCl buffers is highly dependent on the temperature and the concentration
Summary
Abalone (Haliotis discus hannai) is an aquatic organism belonging to gastropod families [1]. Abalone is considered a delicacy and consumed raw or cooked in Asian countries. It is considered a functional food with health benefits in China, Japan, and Korea. With increased life span and economic development, the interest in foods highly associated with promoting health and reducing the prevalence of diseases has markedly increased. The nutritional value of foods, especially high-quality proteins that are essential nutrients in the diet and contribute to healthy aging, has been recognized. The Food and Agriculture Organization (FAO) estimated that the global demand for protein will increase by approximately 40% by 2030 with the increasing population
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