Preparation of edible films from water-soluble proteins extracted from Walleye Pollack roe

スケトウダラ卵由来の水溶性タンパク質を利用した可食性フィルムの調製

Preparation of edible films from water-soluble proteins extracted from Walleye Pollack roe

Mentaiko, a seasoned cod roe, is one of the main food products in produced from the ovary of Walleye Pollock in Japan. Walleye Pollock roe is predominantly used in the preparation of Mentaiko, with limited other applications. This study showed the processing procedure for an edible film from the Walleye Pollock roe. A few conditions were identified wherein the film could be prepared during processing of the roe. In the first step, water-soluble proteins were extracted from roe samples employing a pH 12.0 phosphate buffer. The pH of this mixture was subsequently adjusted to pH 6.0, mixed with 1.0% transglutaminase and heated at 70℃ for 20 min. Finally, the product was dried in silicon cases suitable for the preparation of edible films. Evaluation of the dried film indicated some improvement in terms of flexibility compared to similarly produced films. During the evaluation of various film-forming solutions, an increase in the amount of surface hydrophobic groups and/or surface sulfhydryl groups was associated with an increased film production. We showed that the edible film can be produced from the proteins of Walleye Pollock roe.

Creators Yaguchi Shigenori

Creators Fujinaka Megumi

Creators Yoshida Haruka

Creators Yamazaki Ryoutarou

Creators Ohkubo Makoto

Creators Maeda Toshimichi

[ISSN]0370-9361