In this study, we have reviewed that the methods have been used to purification of fish proteins in the recent years. These methods; the chromatographic (gel filtration, ion exchange, affinity, reversed phase, hidrofobic interaction, membrane and fast protein liquid chromatographies- FPLC-) and electrophoretic (isoelectric focusing, sodium dodecyl sulfate polyacrylamide gel electrophoresis-SDS-PAGE-, capillary electrochromatography). Intended pure proteins which have been selected according to the characteristics of physical, chemical and biological could be purified and isolated by one or multiple of these methods. The maximum protein is obtained with the membrane chromatography, minimum protein is obtained with the affinity chromatography. In recent years, the studies about using of the pure fish proteins to increase the nutritional value in the functional foods have been carried out.
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