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Effects of ultrasound-assisted alkaline extraction on the physiochemical and functional characteristics of chicken liver protein isolate.
- Source :
-
Poultry Science . Aug2017, Vol. 96 Issue 8, p2975-2985. 11p. 1 Diagram, 4 Charts, 8 Graphs. - Publication Year :
- 2017
-
Abstract
- This research investigated the physiochemical and functional characteristics of chicken liver protein isolate, which was extracted by alkali (CLPI) and ultrasound-assisted alkali (UCLPI), respectively. Protein yield of UCLPI was increased by 55.4% over that of CLPI (P < 0.05). Several amino acids were significantly higher and methionine was lower in UCLPI (P < 0.05). Ultrasound treatment reduced the particle size and prolonged the stability of the protein isolate during 7 d storage. Lower pH and a higher amount of total solubilized proteins (68.5%) were found in UCLPI by comparison with CLPI (61.8%). Surface hydrophobicity increased greatly by 63.0% compared with CLPI, but the total/reactive sulfhydryl groups and the primary structure molecular weight profile between them were not significantly different (P > 0.05). However, the enthalpy of denaturation in UCLPI decreased by 41.7%, which was related to the changes in its second structure. This resulted in better water/oil holding capacity and emulsifying properties for UCLPI. The changed physiochemical characteristics and improved functional properties of UCLPI demonstrated the potential utilization of ultrasound-assisted alkaline extraction in the food industries. [ABSTRACT FROM AUTHOR]
- Subjects :
- *LIVER proteins
*CHICKENS
*SULFHYDRYL group
*MOLECULAR weights
*PEPTIDES
Subjects
Details
- Language :
- English
- ISSN :
- 00325791
- Volume :
- 96
- Issue :
- 8
- Database :
- Academic Search Index
- Journal :
- Poultry Science
- Publication Type :
- Academic Journal
- Accession number :
- 124380921
- Full Text :
- https://doi.org/10.3382/ps/pex049