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Table 2 Moisture and protein contents of roe process waters (RPWs) obtained from yellowfin tuna roe during isoelectric solubilization and precipitation (ISP) process

From: Preparation and characterization of protein isolate from Yellowfin tuna Thunnus albacares roe by isoelectric solubilization/precipitation process

Sample Moisture (%) Protein (%) Volume (mL/100 g roe) Proteina (mg/mL) Total protein (mg)
RPW-1 99.0 ± 0.2a 1.5 ± 0.1b 547.6 ± 0.0 2.7bc 1478.5
RPW-2 98.9 ± 0.1a 1.8 ± 0.0a 547.4 ± 0.0 3.4a 1861.2
RPW-3 98.9 ± 0.0a 1.3 ± 0.0c 546.5 ± 0.0 2.6c 1420.9
RPW-4 98.9 ± 0.0a 1.6 ± 0.1b 535.1 ± 0.4 3.0b 1605.3
  1. RPW-1 and RPW-2, roe process water adjusting pH 4.5 and 5.5, respectively, after alkaline solubilization at pH 11; RPW-3 and RPW-4, roe process water adjusting pH 4.5 and 5.5, respectively, after alkaline solubilization at pH 12
  2. Values are means ± standard deviation of triplicate determinations
  3. Means with different letters within the same column are significantly different at P < 0.05 by Duncan’s multiple range test
  4. aBased on Lowry’s method (1951)