Separation of Protein from the Meat of Sturgeon by a Subcritical Dimethyl Ether Method

Abstract

ABSTRACT The feasibility of separating sturgeon protein by subcritical dimethyl ether extraction (SDEE) was investigated, which is an emerging method. In this paper, we found that the protein content of the final product was highest (88.04%) when the SDEE conditions were as follows: 24.93:1 liquid–solid ratio, 51.79 min time, and 862.69 rpm agitation rate. In comparison to pH-shift, the main advantages of SDEE were lower protein loss and higher oil removal. Moreover, the protein obtained by SDEE had superior emulsifying, foaming, and fat absorption properties. In conclusion, the qualities of protein obtained by SDEE are indeed excellent.