ArticleFood science & nutrition2025
Expanding the pH-Shift Technique for Sequential Extraction of Intact Proteins and Sulfated Polysaccharide From Fish Heads: A Novel Biorefinery Approach.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Valorization of Seafood Processing Wastes Using Subcritical Water Extraction-A Comprehensive Review.Marine drugs · 2026Review
- Sea Cucumber Polysaccharides Promote Gut-Liver Axis Health by Modulating Microbiota, Metabolism, and Gene Expression in Mice.Foods (Basel, Switzerland) · 2025Article
- Expanding the pH-Shift Technique for Sequential Extraction of Intact Proteins and Sulfated Polysaccharide From Fish Heads: A Novel Biorefinery Approach.Food science & nutrition · 2025Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The pH-shift technology was successfully expanded for the sequential recovery of proteins and sulfated polysaccharides (SPs) from rainbow trout heads. Adjusting the pH of the remaining process water after protein recovery at their isoelectric point to 8 enabled precipitation and recovery of SPs with the aid of ethanol at both alkaline and acid process versions and named SP-11.5 and SP-2.5, respectively. The mass yield of SPs recovered using the alkaline process version was 3.25%, nearly double that of SP (1.75%) from the acid version. SP-11.5 contained higher levels of carbohydrates (61.22%), proteins (13.29%), and sulfates (12.13%) compared to SP-2.5. FTIR, DSC, and XRD analyses showed no significant differences in the structural properties of the recovered SPs as a function of the pH-shift process version. However, SP-11.5 exhibited better antioxidant activity in DPPH, ABTS, and metal chelating tests and superior antibacterial properties against
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