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ABSTRACT
The aim of this study was to evaluate functional properties of the protein extracted from lanternfish (Benthosema pterotum). Extraction of the fish protein was performed in alkaline pHs (10 and 12) followed by precipitation at its isoelectric pH. The effects of different extraction temperatures (0, 4, 11, 25, and 30°C) were also studied. The results showed that the protein recovery yield was higher when extracted at pH 12 compared to pH 10. Furthermore, some functional properties including water holding capacity, oil holding capacity, emulsifying capacity, foaming capacity, and solubility of the protein isolated at pH 12 were higher than that isolated at pH 10 (p < 0.05). The color evaluation (L*, a*, and b*) of the samples showed protein isolated at pH 12 was lighter (higher L*) than protein isolated at pH 10, but redness (a* value) declined in both samples. Evaluation of different extraction temperatures showed that protein recovery yield and functional properties were improved with increasing temperature. Fish protein isolate can be used in the formulation of value-added products because of their distinctive functional properties.
