Evaluation of protein isolate obtained from byproducts of hybrid sorubim (Pseudoplatystoma reticulatum x Pseudoplatystoma corruscans)

William Renzo Cortez-Vega, Rosiane De Souza Silva, Barbara Matias Moreira Santos, Gustavo Graciano Fonseca, Sandriane Pizato


Industrial fish processing generates large quantities of protein-rich byproducts, which are usually discarded because of their low commercial value. It is therefore very important to find feasible alternatives to make use of this protein-rich raw material. The aim of this study was to obtain protein isolate from the byproducts of the fish hybrid sorubim (Pseudoplatystoma reticulatum x Pseudoplatystoma corruscans). After obtaining the fish protein isolate (FPI) from hybrid sorubim, the proximate composition of the raw material and of the isolate were determined and the functionality of the FPI was also evaluated. The mechanically separated meat (MSM) of hybrid sorubim contained 73.98% moisture, 37% lipids (dry basis-d.b.), 56.85% protein (d.b.) and 6.13% ash (d.b.). The protein isolate contained 5.61% moisture, 95.21% protein (d.b.), 3.06% lipids (d.b.) and 1.71% ash (d.b.). As for functionality, the isolate showed high solubility (88.5%), good water holding capacity (20.11 mL) and low oil holding capacity (2.03 mL). The process was considered efficient, in view of the high protein concentration and low moisture and lipids levels obtained in the isolate. The high water holding capacity and solubility confirm the promising potential of fish protein isolate from hybrid sorubim for use in the production of high added-value products.



Full Text:



AOAC (2000). Association of Official Analytical Chemists. (16ed.) Washington: AOAC International.

Bery, C. C. S., Nunes, M. L., Silva, G. F., Santos, J. A. B., & Bery, C. S. (2012). Feasibility study of oil marine fish guts (Seriola dumerlii (arabaiana), Thunnus spp. (tuna), Mackerel scomberomorus (mackerel) and Carcharrhinus spp. (tion)) sold in Aracaju up for the production of biodiesel. Revista Geintec, 2(3), 297-306. https://doi.org/10.7198/S2237-0722201200030009

Brasileiro, O. L., Cavalheiro, J. M. O., Prado, J. P. S., Anjos, A. G. dos, & Cavalheiri, T. T. B. (2012). Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour. Ciência e Agrotecnologia, 36(2), 189-194. http://dx.doi.org/10.1590/S1413-70542012000200007

Cândido, L. M. B., Nogueira, A. K., & Sgarbieri, V. C. (1998). Functional properties of fish protein concentrates prepared by various methods. Brazilian Journal of Food Technology, 1(1/2), 77-89.

Cavenaghi-Altemio, A. D., Alcade, L. B., & Fonseca, G. G. (2013). Low-fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat. Food Science and Nutrition, 1(6), 445–451. https://doi.org/10.1002/fsn3.42

Chalamaiah, M. G., Rao, D. G., & Jyothirmayi, T. (2010). Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties. Food Chemistry, 120(3), 652-657. http://doi.org/10.1016/j.foodchem.2009.10.057

Cortez-Vega, W. R., Bagatini, D. C., Souza, J.T.A. de, & Prentice, C. (2013a) Nanocomposite biofilms obtained from Whitemouth croaker (Micropogonias furnieri) protein isolate and Monmorilonite: Evaluation of the physical, mechanical and barrier properties. Brazilian Journal of Food Technology, 16(2), 11-20. http://dx.doi.org/10.1590/S1981-67232013005000011

Cortez-Vega, W. R., Fonseca, G. G., Feisther, V. A., Silva, T. F., & Prentice, C. (2013b). Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material. CyTA – Journal of Food, 11(1), 27-36. https://doi.org/10.1080/19476337.2012.680199

Cortez-Vega, W. R., Fonseca, G. G., & Prentice, C. (2015). Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology. Journal of Food Science and Technology, 52(2), 763-772. https://doi.org/10.1007/s13197-013-1056-1

Ferreira, F. A., Freire, B. P., Souza, J. T. A. de, Cortez-Vega, W. R., & Prentice, C. (2013). Evaluation of physicochemical and functional properties of protein recovered obtaining from Whitemouth croaker (Micropogonias furnieri) byproducts. Food and Nutrition Science, 4(5), 580-585. https://doi.org/10.4236/fns.2013.45075

Fonkwe, L. G., & Singh, R. K. (1996). Protein recovery from mechanically deboned turkey residue by enzymic hydrolysis. Process Biochemistry, 31(6), 605-616. https://doi.org/10.1016/S0032-9592(95)00101-8

Fonseca, G. G., Cavenaghi-Altemio, A. D., Silva, M. F., Arcanjo, V., & Sanjinez-Argandoña, E. J. (2013). Influence of treatments in the quality of Nile tilapia (Oreochromis niloticus) fillets. Food Science and Nutrition, 1(3), p.246-253. https://doi.org/10.1002/fsn3.33

Fontana, A., Centenaro, G. S., Palezi, S. C., & Prentice-Hernández, C. (2009). Obtainment and evaluation of protein concentrates of whitemouth croaker (Micropogonias furnieri) processed by chemical extraction. Química Nova, 32(9), 2299-2303. http://dx.doi.org/10.1590/S0100-40422009000900011

Freitas, I. R., Cortez-Vega, W. R., & Prentice, C. (2015). Recovery of anchovy (Engraulis anchoita) and whitemouth croaker (Micropogonias furnieri) proteins by alkaline solubilisation process. Acta Alimentaria, 44(2), 221-228. https://doi.org/10.1556/AAlim.2014.0005

Freitas, I. R., Cortez-Vega, W. R., & Prentice, C. (2016). Physicochemical and functional properties of protein recovered from fish waste. Journal of Aquatic Food Product Technology, 25(7), 1034-1044. http://dx.doi.org/10.1080/10498850.2015.1008714

Hisano H., Fonseca, G. G., Russo, M. R., Della Flora, M. A. L., Ishikawa, M. M., & Pádua, S. B. de. (2013). Hybrid sorubim viscera protein concentrate in the diets for barred sorubim. Boletim do Instituto de Pesca, 39(1), 37-44.

Kinsella, J. E. (1987). Functional proteins from yeast nucleoprotein for uses: methods for isolation. Food Biotechnology. New York: Marcel Dekker Inc., pp. 363-391.

Kristinsson, H. G., & Ingadottir, B. (2005). Recovery and properties of muscle proteins extracted from tilapia (Oreochromis niloticus) light muscle by pH shift processing. Journal of Food Science, 71(3), p.132-141, 2005. https://doi.org/10.1111/j.1365-2621.2006.tb15626.x

Lopes, A. M., & Prentice-Hernandez, C. (2006). Efecto de diferentes pH de extracción utilizados en la obtención de aislados proteicos provenientes de testolín azul (Prionotus punctatus). Alimentaria (Madrid), 43(379), 37-48.

Martins, V. G., Costa, J. A. V., & Prentice-Hernández, C. (2009). Fish protein hydrolyzed obtained by chemical and enzymatic processes from whitemouth croaker (Micropogonias furnieri). Química Nova, 32(1), 61-66.

Menezes, B. S., Zanette, B., Souza, J. T. A., Cortez-Vega, W. R., & Prentice, C. (2015). Comparison of physicochemical and functional properties of surimi and protein isolate obtained from mechanically deboned meat of chicken. International Food Research Journal, 22(4), 1374-1379.

Nolsøe, H., & Undeland, I. (2009). The acid and alkaline solubilization process for the isolation of muscle proteins: State of the art. Food Bioprocess Technology, 2(1), 1-27. https://doi.org/10.1007/s11947-008-0088-4

Rawdkuen, S., Sai-Ut, S., Khamsorn, S., Chaijan, M., & Benjakul, S. (2009). Biochemical and gelling properties of tilapia surimi and protein recovered using acid-alkaline process. Food Chemistry, 112(1), 112-119. https://doi.org/10.1016/j.foodchem.2008.05.047

Regenstein, J. M., Jauregui, C. A., & BAKER, R. (1984). The effect of pH, polyphosphates and different salt on water retention properties of ground trout muscle. Journal of Food Biochemistry, 8(2), 123-131. https://doi.org/10.1111/j.1745-4514.1984.tb00320.x

Sathivel, S., Bechtel, P., Babbitt, W. P., Nesgulescu, I. I. & Reppond, K. (2004). Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts. Journal of Agricultural and Food Chemistry, 52(16), 5040-5046. https://doi.org/10.1021/jf0351422

Tadpitchayangkoon, P., Park, J. W., & Yongsawatdigul, J. (2010). Conformational changes and dynamic rheological properties of fish sarcoplasmic proteins treated at various pHs. Food Chemistry, 121(4), 1046-1052. https://doi.org/10.1016/j.foodchem.2010.01.046

Undeland, I., Kelleher, S. D., & Hultin, H. O. (2002). Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process. Journal of Agricultural and Food Chemistry, 50(25), 7371-7379. https://doi.org/10.1021/jf020199u

DOI: http://dx.doi.org/10.18067/jbfs.v5i1.226


  • There are currently no refbacks.


Follow us


J. Bioen. Food Sci., Macapá, AP, Brazil. eISSN 2359-2710

  Licença Creative Commons 

The journal is licensed with Creative Commons Atribuição-NãoComercial-CompartilhaIgual 4.0 Internacional


Address for correspondence

Professor Victor Hugo Gomes Sales

Journal of Bioenergy and Food Science

Federal Institute of Amapá, Campus Macapá.

Rodovia BR 210 KM 3, s/n Bairro Brasil Novo. CEP: 68.909-398. Macapá, Brazil.

Phone: +55 (96) 3198-2150

jbfs@ifap.edu.br | suporte.jbfs@ifap.edu.br