Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation
Tsermoula, Paraskevi; Virgili, Claudia; Ortega, Rodrigo G.; Mullen, Anne M.; Alvarez, Carlos; O'Brien, Nora M.; O'Flaherty, Elisabeth A. A.; O'Neill, Eileen E.
Date:
2018-12-17
Copyright:
© 2018 Institute of Food Science and Technology. This is the peer reviewed version of the following article: (2019), Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation. Int J Food Sci Technol., which has been published in final form at https://doi.org/10.1111/ijfs.14065. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
Full text restriction information:
Access to this article is restricted until 12 months after publication at the request of the publisher
Restriction lift date:
2019-12-17
Citation:
Tsermoula, P., Virgili, C., Ortega, R. G., Mullen, A. M., Álvarez, C., O'Brien, N. M., O'Flaherty, E. A. A. and O'Neill, E. E. 'Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation', International Journal of Food Science & Technology, In Press, doi: 10.1111/ijfs.14065
Abstract:
Alkali solubilisation (ALS) was compared with acid solubilisation (ACS) for preparation of protein rich extracts from bovine and porcine hearts. ACS and ALS recovered 51.53%–55.74% of the total protein from bovine and porcine hearts. All extracts were rich in myofibrillar proteins with both treatments resulting in reductions in fat, collagen and cholesterol contents compared with starting materials. At 0% NaCl, ACS and ALS extracts had good gelling properties with the ALS gels having lower % cook loss. While treatments did not affect gel hardness, ACS extracts formed gel networks with higher storage modulus after heating and cooling. At 2% NaCl gel hardness, % cook loss and storage modulus values increased, with greater increases occurring for ACS extracts. The results show that ALS‐ and ACS‐based processes have potential to produce functional ingredients for processed meat products.
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