Lipid Composition and Hydration Characteristics of Lung Protein Isolates Defatted by Several Solvents

Abstract

Different portions of a protein isolate from bovine lungs were exhaustively defatted by solvents of varying polarities. Phospholipids, cholesterol and cholesterol esters, free fatty acids, mono‐, di‐ and triacylglycerols were quantitatively determined in the extracts. Their amount was dependant on the polarity of the solvent employed. Neutral lipids were quantitatively removed by all solvents whereas the amount of phospholipids extracted increased with solvent polarity. The water monolayer capacity of the defatted protein (obtained by the BET equation) showed an increase up to the maximum with the increase of the residual lipid content (determined by Folch wash). The results indicated that more protein polar sites were exposed when the lipid fraction (mainly phospholipids) was present.

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

“…The phospholipids were analysed, and phosphatidylcholine and sphingomyelin were found to be major components ( Table 1). The lipids in the isolates were similar to those reported in lung tissues (Baxter et al, 1969;Rooney et al, 1974;Ryan et al, 1980;Alcocer & Ar6as, 1990).…”

Twin‐screw extrusion texturization of extruded‐expelled soybean flour

“…Mitchell and Areas (15) suggested that the presence of insoluble protein aggregates negatively affects flow behavior. However, Alcocer and Areas (16) found that increasing flour lipid content resulted in decreased protein aggregation, resulting in less energy input in comparison to low lipid-containing flours. Indeed, higher residual oil samples (71/13/1, 55/13/1, 40/12/1, and 70/11/1) had significantly lower torque and pressure compared with other partially defatted soy flours.…”