Acid-aided protein recovery from enzyme-rich Pacific whiting

Y. J. Choi, Jae W. Park

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102 Citations (Scopus)


Relatively higher protein recovery was obtained in acid-aided processing. Solubility was lowest at pH 5 and gradually increased up to pH 11.0. A sharp increase in solubility occurred at alkaline pH between 9.5 and 11.0 and at acidic pH between 3.0 and 1.5. Cathepsin B and L showed higher activities in acid surimi than conventional surimi. Acid-aided surimi did not show Ca- and Mg-ATPase activity and also had lower surface hydrophobicity and sulfurhydryl contents than conventional surimi. Acid processing resulted in low breaking force, possibly due to the activity of retained cathepsin L enzymes. Myosin heavy chain (MHC) and actin were degraded in acid processing and produced major bands right below MHC and actin.

Original languageEnglish
Pages (from-to)2962-2967
Number of pages6
JournalJournal of Food Science
Issue number8
Publication statusPublished - 2002 Oct 1
Externally publishedYes


ASJC Scopus subject areas

  • Food Science

Cite this

Choi, Y. J., & Park, J. W. (2002). Acid-aided protein recovery from enzyme-rich Pacific whiting. Journal of Food Science, 67(8), 2962-2967.