Recovery of Fish Water-Solublue Protein as Food Material by Addition of Polymer Coagulants.

Mackerel water-soluble protein concentrate (SPC), which had been concentrated by an ultrafiltration system, were treated with several polymer coagulants to recover protein at high concentration. Over 90% of the protein in the SPC was aggregated by coagulating agents. The aggregation ratio depended on the pH of the reaction. The highest ratio of aggregation was obtained at about pH 5.0. In addition, the effects of alcohols and organic acid salts in aggregating the protein in the SPC were studied. The ratio of the aggregation increased slightly by the addition of alcohols, but not by the addition of organic acid salts.