Effect of organic solvent and the lipid content on functionality of bovine lung protein isolates

Arêas, José Alfredo Gomes; Alcocer, Marcos; Mota, Eleonor Maria de Almeida

doi:10.1016/0308-8146(93)90142-3

Cited by 3 publications

(1 citation statement)

References 32 publications

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“…Other than the solvent cost, requirement of explosion‐proof facilities and equipment, and negative environmental impact, the major drawback of solvent de‐oiling is the destabilizing effect it has on the tertiary‐structural confirmation of protein (Arêas et al, 1993). Utilizing organic solvents is often associated with protein denaturation due to solubilizing non‐polar side chains of amino acid residues and weakening the hydrophobic interactions in protein (Damodaran, 2017).…”

Section: Resultsmentioning

confidence: 99%

Techno‐functional and nutritional properties of full‐bran and low‐bran canaryseed flour, and the effect of solvent‐de‐oiling on the proteins of low‐bran flour and isolates

et al. 2022

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Background and Objectives The differences in functional and nutritional properties of whole and white canaryseed flour obtained by roller milling was investigated in this study. Moreover, the effect of solventde‐oiling on the structural, functional, and nutritional properties of the canaryseed protein present in the white flour and derived protein‐isolates was also studied. Findings There was no significant difference between the protein content of whole (21.3%) and white (21.4%) canaryseed flours whereas, oil, ash, total starch, non‐starch carbohydrates, phytic acid, and total phenolic contents showed significant differences between whole and white canaryseed flours. Water and oil holding capacity and emulsifying capacity of whole seed flour were better than that of white flour whereas, emulsion and foaming stability, and foaming capacity were similar. The IVPDCAAS of white flour was 23%, was significantly lower than that of the whole seed flour (31.2%). Ethanol had a higher efficiency for canaryseed oil and phospholipid extraction than hexane. Linolenic acid and phosphatidylcholine were, respectively, the major fatty acid and phospholipid extracted by both ethanol and hexane. None of these solvents caused protein denaturation and showed a positive impact on certain functionalities. Canaryseed protein was found to be thermally stable, with a peak denaturation temperature of 108°C. Conclusions Whole canaryseed flour showed better functionality and nutrition than white flour. The white flour, however, was found to be a more favorable starting material for protein fractionation. Solvent de‐oiling did not have a negative impact on canaryseed protein, which exhibited a high thermal stability. Significance and Novelty This study provides information on functional and nutritional properties of different value‐added protein products of canaryseed and on the effect of solvent de‐oiling on the protein quality. Such understanding is beneficial for the protein ingredient industry.

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Section: Resultsmentioning

confidence: 99%

Techno‐functional and nutritional properties of full‐bran and low‐bran canaryseed flour, and the effect of solvent‐de‐oiling on the proteins of low‐bran flour and isolates

et al. 2022

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Utilization of beef lung powder in model chicken emulsion formulation

Özer,

Var,

Gerçekaslan

et al. 2024

Food Science & Nutrition

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The present study aimed to demonstrate the effect of beef lung powder addition to model chicken emulsion formulations on quality parameters and determine the optimum usage dose. A mixture design method was employed to determine the ideal proportions of chicken meat, animal fat, and water. The optimal formulation comprises 70.48% chicken meat, 12.42% animal fat, 9.30% water/ice, and 7.80% beef lung powder (w/w). The predicted outcomes for this optimized emulsion include a cooking loss of 3.05%, emulsion stability of 85.21%, an oxidation rate increase of 2.93%, a color difference of 13.24%, and firmness of 24.16 N. The use of lung powder resulted in a reduction in cooking loss and an increase in emulsion stability and hardness. Nevertheless, an increase in both color change and oxidation rate was found in emulsion models. The results of this study demonstrate that beef lung powder is a highly functional ingredient with the capacity to significantly enhance the stability and texture of chicken emulsions. Furthermore, it has the potential to considerably improve the nutritional and quality attributes of emulsified meat products, therefore suggesting its broader applicability in food production.

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