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

Table 3 Moisture and protein contents of roe alkaline insoluble washed waters (RAI-WWs) and roe protein isolate washed waters (RPI-WWs) by a washing process

Sample	Moisture (%)	Protein (%)	Volume (mL/100 g roe)	Protein^a (mg/mL)	Total protein (mg)
RAI-WW11	99.5 ± 0.1a	0.3 ± 0.0a	262.5	1.21 ± 0.0a	315.0
RAI-WW12	99.5 ± 0.0a	0.3 ± 0.2a	283.6	1.16 ± 0.0b	340.3
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RPI-WW1	99.7 ± 0.1a	0.2 ± 0.0a	320.6	0.58 ± 0.0c	192.4
RPI-WW2	99.7 ± 0.1a	0.2 ± 0.0a	352.3	0.47 ± 0.0e	176.2
RPI-WW3	99.7 ± 0.1a	0.2 ± 0.0a	317.1	0.48 ± 0.0de	158.6
RPI-WW4	99.7 ± 0.2a	0.2 ± 0.3a	266.9	0.53 ± 0.0d	133.5

RAI-WW11 and RAI-WW12, roe alkaline insoluble washed waters of RAI-11 and RAI-12, respectively
RPI-WW1-4, roe protein isolate washed water of RAIs (1–4)
Values are means ± standard deviation of triplicate determinations
Means with same letters within the moisture (%) and protein (%) are not significantly different at P > 0.05, and means with different letters within the protein concentration are significantly different P < 0.05 by Duncan’s multiple range test
^aBased on Lowry method (1951)

ISSN: 2234-1757