Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation

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dc.contributor.authorTsermoula, Paraskevi
dc.contributor.authorVirgili, Claudia
dc.contributor.authorOrtega, Rodrigo G.
dc.contributor.authorMullen, Anne M.
dc.contributor.authorAlvarez, Carlos
dc.contributor.authorO'Brien, Nora M.
dc.contributor.authorO'Flaherty, Elisabeth A. A.
dc.contributor.authorO'Neill, Eileen E.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.contributor.funderFood Institutional Research Measureen
dc.date.accessioned2019-01-18T16:22:45Z
dc.date.available2019-01-18T16:22:45Z
dc.date.issued2018-12-17
dc.date.updated2019-01-18T16:13:14Z
dc.description.abstractAlkali 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.en
dc.description.sponsorshipIrish Department of Agriculture, Food and the Marine (DAFM, Grant Number: 11/F/043 Food Institutional Research Measure (FIRM))en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationTsermoula, 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.14065en
dc.identifier.doi10.1111/ijfs.14065
dc.identifier.endpage19en
dc.identifier.issn0950-5423
dc.identifier.issued0en
dc.identifier.journaltitleInternational Journal of Food Science & Technologyen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/7322
dc.identifier.volume0en
dc.language.isoenen
dc.publisherWileyen
dc.relation.urihttps://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14065
dc.rights© 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.en
dc.subjectAciden
dc.subjectAlkalineen
dc.subjectBovineen
dc.subjectExtractionen
dc.subjectHearten
dc.subjectOffalen
dc.subjectPorcineen
dc.titleFunctional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitationen
dc.typeArticle (peer-reviewed)en
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