RSM Optimization for the Recovery of Technofunctional Protein Extracts from Porcine Hearts
| Autor: | Juan Geli, Dolors Parés, C. Carretero, E. Saguer, Mònica Toldrà, Estel Camps |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Health (social science)
Central composite design Plant Science lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article response surface methodology 0404 agricultural biotechnology Protein purification Pork lcsh:TP1-1185 Response surface methodology Chromatography Molecular mass Chemistry Extraction (chemistry) technofunctional properties 0402 animal and dairy science Proteins Carn de porc 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Blood proteins porcine heart Ionic strength Molar mass distribution Proteïnes meat byproducts protein extraction Food Science |
| Zdroj: | Foods Volume 9 Issue 12 Foods, Vol 9, Iss 1733, p 1733 (2020) Foods, 2020, vol. 9, núm. 12, p. 1733 Articles publicats (D-EQATA) DUGiDocs – Universitat de Girona instname |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods9121733 |
| Popis: | Meat byproducts, such as the internal organs from slaughtered animals, are usually underutilized materials with low commercial value. The functional (emulsifying, gelling, and foaming) properties of soluble protein extracts derived from pork hearts were investigated, as well as their molecular weight distribution. A central composite design (CCD) for two process variables (pH and ionic strength of the extraction buffer) was used to foreknow the effects of the process conditions on the physicochemical characteristics and technofunctionality of the protein extracts by means of the response surface methodology (RSM). SDS-PAGE patterns of the heart protein solutions revealed multiple bands with molecular weights ranging from 15 to 220 kDa, mainly corresponding to sarcoplasmic, myofibrillar, as well as blood proteins. The best extraction conditions to obtain protein fractions with good foaming properties would correspond to acid pH (pH &le 5) and high salt content (2&ndash 4%). On the contrary, solutions recovered at pH > 5 with low NaCl contents were the ones showing better emulsifying properties. Regarding gelation ability, heat-induced gels were obtained from extracts at pH 6.5&ndash 8, which showed improved firmness with increasing NaCl content (2&ndash 4%). Satisfactory second-order polynomial models were obtained for all the studied response variables, which can be useful in guiding the development of functional ingredients tailored for specific uses to maximize applications. |
| Databáze: | OpenAIRE |
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