Characterization of Protein Fractions from Immature Alaska Walleye Pollock ( Theragra chalcogramma) Roe

• Published in: Journal of Food Science
• Main Authors: Bechtel, P.J., Chantarachoti, J., Oliveira, A.C.M., Sathivel, S.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2007
• Subjects: Kodiak; Theragra chalcogramma; Alaska
• Online Access: http://dx.doi.org/10.1111/j.1750-3841.2007.00396.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2007.00396.x

ABSTRACT: There are good markets for mature pollock roe; however, immature pollock roe is underutilized. The physical and nutritional properties of immature pollock roe (IPR) have not been reported, which limits its potential use as a food ingredient. The objective of this study was to evaluate the physical and nutritional properties of immature pollock roe and soluble and insoluble protein powders made from the immature roe. IPR samples were obtained during the spring pollock harvest from a seafood processing plant in Kodiak, Alaska. Soluble (SP) and insoluble protein (IP) fractions were produced by heating IPR, separating by centrifugation and freeze drying. The protein contents of freeze‐dried IPR, SP, and IP were 81.7%, 63.2%, and 83.0%, respectively. The amino acid contents of IPR and IP were similar except for isoleucine and valine. However, the amino acid contents of IPR and IP were different from values for SP. Lipid contents of IPR, SP, and IP were 9.2%, 9.3%, and 11.1%, respectively. Palmitic acid (C16:0; 21.2%), DHA (C22:6ω3; 21.2%), and EPA (C20:5ω3; 19.0%) were the 3 most abundant fatty acids in fresh IPR. Fat adsorption capacity value for SP was significantly higher than IPR and IP ( P < 0.05). SDS electrophoresis indicated a major protein band with molecular weight of 103 KDa in all samples. Results indicate that IPR can be utilized to make a number of unique food ingredients with good nutritional characteristics and functional properties.