Ion Exchange Fraction of Fish by-Products Protein as a Food Protein Fortification Ingredient

Abstract

Stunting is one of the nutritional problems in developing countries, and finding alternative affordable protein source to overcome the problem remains challenging. Protein fortification or enrichment is one of the options in the development of high-quality food protein. The by-product of the food industry, such as the fish industry, that still rich in protein could be targeted as protein to be used in fortification. Mackerel fish by-products were extracted using acid (pH 2.5), base (pH 12.0), and surfactant (SDS 0.01%), then the protein was fractionated using the cationic exchange-solid phase extraction (SPE-SCX). The yield of protein extraction using HCl (pH 2.5), NaOH (pH 13) and SDS 0.01% are 32.55, 5.50, and 20.40%, respectively. Analysis of protein SCX fraction found that fraction pH 6 and 7 of HCl protein extract and pH 5, 7, and 8 of SDS protein extract meet criteria as protein fortificants. Those fractions met the minimum required content of essential amino acid as well as the chemical score of each essential amino acid. The extraction process determines the outcome of fractionation, with SDS extraction gives a better result.