Comparative Analysis of Structural, Physicochemical, and Functional Properties of Eel Proteins Extracted by Different...

Area of Science:

• Food Science
• Protein Chemistry
• Biochemistry

Background:

• Eel by-products represent an underutilized resource.
• Understanding protein extraction impacts functionality for food applications.

Purpose of the Study:

• Compare structural, physicochemical, and functional properties of eel proteins.
• Determine the optimal extraction method for eel protein isolation.

Main Methods:

• Extraction of eel proteins using different methods (PBS, Tris, alkali, salt).
• Analysis of protein fractions, amino acid composition, and structural characteristics (secondary structure).
• Evaluation of functional properties: solubility, emulsification, water-holding capacity, and foaming.

Main Results:

• Protein fractions varied by solubility; alkali-soluble proteins showed highest solubility and emulsification.
• Salt-soluble proteins had the best water-holding capacity.
• Water- and salt-soluble proteins exhibited excellent foaming abilities.
• PBS extraction yielded proteins with optimal overall functional properties and digestibility.

Conclusions:

• Extraction method significantly influences eel protein structure and functionality.
• PBS extraction is optimal for isolating eel proteins with desirable functional properties.
• Protein content and solubility are key factors driving functional properties.