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从鱼盐水中回收生物质:探索蛋白质和n-3多不和脂肪酸的质量和功能

Bita Forghani¹, Tore C Svendsen², Anubhav Pratap-Singh³

¹Food and Nutrition Science, Life Sciences, Chalmers University of Technology, Gothenburg, Sweden; Faculty of Land and Food System, University of British Columbia, Vancouver, Canada; National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark.

|April 29, 2025

概括

鱼盐水侧流可以转化为可持续的,功能性的蛋白质成分. 这些回收的生物质提供了宝贵的营养和风味,利用了以前浪费的资源.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
可持续化学可持续化学

背景情况:

鱼加工产生盐水侧流,通常被认为是废物.
这些盐含有宝贵的蛋白质和脂质成分.
利用这些流可以提高食品行业的可持续性.

研究的目的:

为了描述从鱼盐水中回收的富含蛋白质生物质.
评估这些生物质的功能性质 (乳液和泡).
评估鱼盐水作为可持续蛋白质成分来源的潜力.

主要方法:

以蛋白质丰富的生物质在本地和低pH值下使用溶解空气漂浮 (DAF) 来回收.
对生物质进行了营养含量 (蛋白质,脂质,灰) 和脂肪酸概况分析.
乳液活性指数 (EAI) 和发泡能力 (FC) 在不同的pH值中测量.

主要成果:

来自香料盐水 (SP/SP-A) 的生物质与盐水 (SB/SB-A) (69-72%的蛋白质,7.8-10.2%的脂质) 相比,蛋白质 (20-31%) 和脂质 (9-18%) 含量更高.
存在大量的长链单不和脂肪酸 (LC MUFA,高达44%) 和LC n-3多不和脂肪酸 (LC PUFA,17%).
在SP/SP-A生物质中观察到更高的EAI和FC,两种类型的pH值最低为5.

结论:

鱼盐水侧流是可持续,功能性蛋白质成分的有希望的来源.
这些成分可以提供风味和必需的营养素.
该研究强调了将食品加工副产品上循环转化为有价值的食品成分的潜力.

关键词:

循环经济是一个循环经济.在Clupea harengus中使用.乳液属性是乳液的属性.鱼类鱼类鱼类鱼类化盐水的化盐水欧米茄-3多不和脂肪酸多不和脂肪酸蛋白质蛋白质是一种蛋白质.海鲜海鲜海鲜海鲜海鲜挥发性化合物挥发性化合物

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