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Thermal and functional characteristics of defatted bovine heart using supercritical CO 2 and organic solvent
Author(s) -
Rahman M Shafiur,
Gul Khalid,
Yang HanSul,
Chun Jiyeon,
Kerr William L,
Choi SungGil
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9250
Subject(s) - supercritical fluid , chemistry , ingredient , emulsion , hexane , solvent , denaturation (fissile materials) , differential scanning calorimetry , extraction (chemistry) , chromatography , thermal stability , food science , nuclear chemistry , biochemistry , organic chemistry , physics , thermodynamics
BACKGROUND Consumer demand for low‐fat foods has been increasing as a result of attempts to reduce obesity and chronic diseases. Bovine heart was defatted using supercritical CO 2 (SC‐CO 2 ) at different pressures together with solvent extraction to produce a protein‐based functional ingredient for low‐fat food products. Thermal and functional characteristics of control and defatted samples were compared. RESULTS Supercritical CO 2 treatment at high pressure results in more removal of fat, producing a protein‐rich defatted bovine heart (DBH). The differential scanning calorimeter (DSC) thermograms and SDS‐PAGE bands for SC‐CO 2 ‐treated DBHs were similar to those of the control sample, indicating high protein stability and better functionality. Hexane‐treated DBH showed no major thermal peaks and very diffuse bands in SDS‐PAGE, indicating denaturation of proteins during solvent extraction. No denaturation of proteins in SC‐CO 2 ‐treated DBHs resulted in significantly higher water/oil absorption capacities (3320.00 and 2630.00 g kg −1 , respectively), total soluble solids (822.20 and 208.71 g kg −1 at pH 3.5 and 6.5, respectively), foaming capacities (149.37%), and emulsion activity (66.89%) than the hexane‐treated DBH. CONCLUSION Supercritical CO 2 treatment of DBH led to higher thermal stability and functional properties than the control and hexane‐treated DBH. Defatted bovine heart using SC‐CO 2 can be a functional ingredient for various low‐fat and high‐protein food products for health‐conscious consumers. © 2018 Society of Chemical Industry