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Preparation and Nutritional Characterization of Pea–Grass Carp Dual-Protein by pH Cycling Method
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Xiaohu ZHOU1, 2, 3, 4, Xin XIE2, Xinrui DIAO2, Jie CHEN2, Liangzhong ZHAO2, Hao CHEN2, Yang LI1, 3, *, Ping LÜ1, 3, Bin LI1, 3, Shucheng LIU4
Science and Technology of Food Industry | 2026, 47(12) : 147 - 155
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Science and Technology of Food Industry | 2026, 47(12): 147-155
• Research and Investigation •
Preparation and Nutritional Characterization of Pea–Grass Carp Dual-Protein by pH Cycling Method
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Xiaohu ZHOU1, 2, 3, 4, Xin XIE2, Xinrui DIAO2, Jie CHEN2, Liangzhong ZHAO2, Hao CHEN2, Yang LI1, 3, *, Ping LÜ1, 3, Bin LI1, 3, Shucheng LIU4
Affiliations
  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • 2College of Food Science and Chemical Engineering, Shaoyang University, Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food, Shaoyang 422000, China
  • 3Zhejiang Daoji Agricultural Science and Technology Development Co., Ltd., Jiaxing 314000, China
  • 4College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524000, China
Published: 2026-06-15 doi: 10.13386/j.issn1002-0306.2025090118
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To obtain high quality co-precipitated dual proteins with desirable functional properties and enhanced nutritional value, this study systematically evaluated the effects of varying dissolution pH levels (2.0, 3.0, 9.0, 10.0, and 11.0) on the nutritional and physicochemical properties of pea-grass carp dual protein (Co). Parameters including optimal precipitation pH, proximate composition, particle size, Zeta potential, protein subunit composition, amino acid profile, and digestibility were analyzed. Results indicated that the optimal precipitation pH for Co was 5.0. All Co samples prepared by the pH cycling method were identified as high-quality proteins, containing major heterologous protein subunits and a full spectrum of amino acids, with methionine content significantly higher than that of pea protein alone. Physicochemical analyses revealed that alkaline-processed Co samples (Co9, Co10, and Co11) exhibited higher α-helix and lower β-sheet ratios compared to acid-processed ones (Co2, Co3). SDS-PAGE results demonstrated that the alkaline method facilitated the enrichment of readily digestible protein fractions. Alkaline-processed Co also showed smaller particle sizes and higher absolute Zeta potential values. Nutritional profiling indicated that Co10 had a crude protein content of 86.98%, an essential-to-total amino acid ratio of 40%, and in vitro protein digestibility and corrected amino acid score of 86.16% and 1.04, respectively. These attributes support the commercial potential of Co10. In conclusion, the alkaline pH cycling method represents a promising approach for preparing pea–grass carp dual protein with superior nutritional benefits.

pH cycling  /  pea  /  grass carp  /  dual-protein  /  nutritional characterization  /  digestibility
周小虎, 谢鑫, 刁欣蕊, 陈捷, 赵良忠, 陈浩, 李杨, 吕平, 李斌, 刘书成. pH循环法制备豌豆-草鱼双蛋白及营养特性分析. 食品工业科技, 2026 , 47 (12) : 147 -155 . DOI: 10.13386/j.issn1002-0306.2025090118
Xiaohu ZHOU, Xin XIE, Xinrui DIAO, Jie CHEN, Liangzhong ZHAO, Hao CHEN, Yang LI, Ping LÜ, Bin LI, Shucheng LIU. Preparation and Nutritional Characterization of Pea–Grass Carp Dual-Protein by pH Cycling Method[J]. Science and Technology of Food Industry, 2026 , 47 (12) : 147 -155 . DOI: 10.13386/j.issn1002-0306.2025090118
Appendix
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Year 2026 volume 47 Issue 12
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Article Info
doi: 10.13386/j.issn1002-0306.2025090118
  • Receive Date：2025-09-12
  • Online Date：2026-10-22
  • Published：2026-06-15
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History
  • Received：2025-09-12
Affiliations
    1College of Food Science, Northeast Agricultural University, Harbin 150030, China
    2College of Food Science and Chemical Engineering, Shaoyang University, Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food, Shaoyang 422000, China
    3Zhejiang Daoji Agricultural Science and Technology Development Co., Ltd., Jiaxing 314000, China
    4College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524000, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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