Abstract:

The current status of studies on the extraction and processing of isolated proteins is reviewed systematically with
emphasis on fish protein isolate. Various food protein ingredients extracted from different raw materials based on isoelectric
precipitation method are discussed with particular emphasis on the development and utilization of fish protein. The present
analysis is focused on the conformation and structure of the protein molecules during isolation. Research has shown that
large changes in conformation and structure are always accompanied by significant changes in functional properties of the
protein isolates. Therefore, it is essential to explore the mechanism of protein molecular structure during isolation in order to
regulate specific functional properties of the fish protein ingredients.

Key words: protein isolation, food protein ingredients, functional properties, fish protein