Comparative Analysis of Structural, Physicochemical, and Functional Properties of Eel Proteins Extracted by Different Methods Using Multivariate Statistical Approaches

作者：Yixia Zhangli, Yuhuan Luo, Jingjing Xie, Siqi Yang, Jingjing Chen · 发表于：Journal of Food Science · 年份：2026 · DOI：10.1111/1750-3841.70820 · 研究领域：Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides、Meat and Animal Product Quality

ABSTRACT This study compared the structural, physicochemical, and functional properties of eel proteins extracted using different methods. The protein fractions were distributed as salt‐soluble (45.75% ± 0.37%), water‐soluble (29.46% ± 1.16%), alkali‐soluble (20.70% ± 1.75%), and insoluble (4.08% ± 1.12%), with glutamic acid, lysine, and aspartic acid being the most abundant amino acids. PBS‐extracted proteins exhibited lower α‐helix and β‐sheet content but higher β‐turn content than Tris‐extracted proteins. Alkali‐soluble proteins demonstrated high solubility (95.31% ± 0.54%) and superior emulsifying properties (9.26 ± 0.27 m 2 /g). Salt‐soluble proteins excelled in water‐holding capacity (94.07 ± 1.08 g/g), while water‐soluble (222.06% ± 2.22%) and salt‐soluble (253.62% ± 2.54%) proteins showed excellent foaming abilities. Based on its comprehensive advantages in functional properties and digestibility, the PBS extraction method was determined to be optimal for eel protein isolation. Multivariate statistical analysis validated that protein content and solubility were the primary structural factors influencing protein functional properties. Practical Applications This study demonstrates how extraction methods influence the structure and functionality of eel proteins, providing a basis for developing value‐added products and enhancing the use of eel by‐products in the food industry.