Acronym NA
Category
Marine Biotechnology
Title Physical Properties of muscular proteins from fish Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Ragnar Jóhannsson Coordinator email ragnar.johannsson@matis.is
Coordinator institution
MATIS - Matis Ltd (Iceland)
Institutions involved
NA
Start year 2005 End year 2008 Funding (€) € NA Website NA Summary The aim is to study how various variables affect the gelation properties of fish muscle proteins. The gelation and phase separation effected through thermally induced denaturation of muscle proteins will be studied. The idea is to apply and transfer knowledge obtained in the extensive research of the milk proteins b-lactoglobulin and a-lactoglobulin. The effect of pH profiles as well as different heating profiles on reversible and irreversible cluster formation will be evaluated. These processes will be studied in regard to the concentration of other proteins than myofibrillar proteins, and with respect to ionic strength (especially the concentration of Ca2+ ions). The properties of peptide formed with controlled hydrolysis of muscular proteins will be studied. Fast cooling and other treatments of the hydrolyzed peptide will be used in order to try to revive cold set gelling properties. The gain of the research will be better understanding of gelation as well as other properties of fish muscle proteins. Better understanding is the key to extending the use of marine proteins further into food products. An extended knowledge of the physical properties is vital to understand what physical properties can be expected from given raw material. The result will be used when designing novel production processes where protein from pelagic fish are separated in controlled process as well as when further production steps are added such as controlled hydrolysis or other reactions.
Keywords
Bioprospecting;
Protein;
Fish;
Human food;
Waste valorization;
Wastes;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
