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| Recent Progress in Understanding the Effects of Isoelectric Solubilization Precipitation (ISP) on Gel Properties of Fish Proteins |
| SHAO Junjie1, ZHANG Meiqin1,*, WU Guanghong1, HUANG Hongbing1, XU Xinglian2 |
1.Freshwater Fisheries Research Institute of Jiangsu Province, Nanjing 210017, China;
2.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract The fish production is huge and fish consumption continues to grow rapidly in China. However, backward deep processing technologies result in a serious waste of fish resources. Compared to the conventional process, isoelectric solubilization/precipitation (ISP) as a new approach for the extraction and processing of muscle proteins, could increase protein recovery and change protein conformations to improve processing characteristics and to develop high value-added products. The effects of ISP on the gel strength, color and water-holding capability of heat-induced gels made from fish proteins are summarized in this article. Then the conformational changes of myosin treated by ISP are discussed. Finally, we conclude with some discussions on the future prospects of ISP for applications in fish deep processing. This review will hopefully provide guidance on improving the quality of fish products and developing new products.
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