Effect of salt and alkaline on the physicochemical properties of the protein isolates extracted from lanternfish (Benthosema pterotum)

Document Type: Research Paper


1 Gorgan University of Agricultural Science and Natural Resources

2 Shiraz University


The aim of this study was to evaluate the effect of alkaline and NaCl on functional properties of protein isolated from Lanternfish (Benthosema pterotum). In this study, extraction of fish protein was performed at different concentrations of NaCl (0.5%, 1.5%, 3% and 4.5%) at pHs 10 and 12. The results showed alkaline treatment improved the functional properties and the recovery yield of protein at pH 12 was higher than pH 10 (P