Effects of Various Extraction Factors on Protein Yield of Haliotis discus hannai (Abalone)

Abalone (Haliotis discus hannai) is a widely consumed seafood in Asian countries. Rich protein, abalone for refreshment, pregnancy care, and vitality. Although many studies have found that protein has beneficial effects, the efficiency of extraction method rarely been studied. Therefore, this study aimed to examine effects various factors extraction, including buffer, sonication, salt (NaCl) concentration, surfactant, heating. Phosphate buffer showed higher yield compared with Tris-HCl buffer. In addition, highest each factor was observed at 60 s sonication (84.44 µg/mg dw), 0.6 M NaCl (141.9 16 mM sodium dodecyl sulfate (SDS) (253.15 dw). However, combined effect not observed. Lower sous vide-cooked abalone. The electrophoresis assay revealed myofibrillar proteins, paramyosin, actin, tropomyosin. Overall, our results demonstrate extract conditions affect