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KMID : 1134820170460020220
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 2 p.220 ~ p.228
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Effects of Extraction Method on Anserine, Protein, and Iron Contents of Salmon (Oncorhynchus keta) Extracts
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Min Hye-Ok
Park In-Myoung
Song Ho-Su
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Abstract
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Effects of extraction methods on reducing concentrations of pro-oxidants (total iron and protein) of salmon was determined. For development of the extraction process, the effectiveness of several extraction methods was determined and compared, including heat treatment (60, 80, and 100°C), ion exchange and carboxymethyl (CM)-cellulose column chromatography, and ultrafiltration (UF). Protein, total iron, and anserine contents of salmon extracts were 23.64 mg/mL, 16.20 μg/mL, and 5.47 mg/mL in non-heated extracts, 7.40 mg/mL, 2.32 μg/mL, and 5.20 mg/mL in heated extracts at 60°C, 7.64 mg/mL, 1.20 μg/mL, and 5.21 mg/mL at 80°C, and 7.04 mg/mL, 0.68 μg/mL, and 4.04 mg/mL at 100°C, respectively. Heating and UF decreased contents of protein and total iron, whereas only UF slightly decreased anserine content. Application of the primary ion exchange method increased the content of anserine up to 16%. Protein and total iron contents by the primary ion exchange method decreased by 70 and 98%, respectively. Secondary ion exchange (CM-cellulose) treatment after primary ion exchange and UF resulted in lower anserine content than the primary ion exchange method. However, the content of impurities (protein, total iron) was lower than in all other salmon extracts. Therefore, primary ion exchange, UF, and secondary ion exchange method were the best extraction processes in this study.
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KEYWORD
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anserine, ion exchange treatment, pro-oxidants, salmon (Oncorhynchus keta)
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