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PREPARATION AND PROPERTIES OF LOW TEMPERATURE EXTRACTED ANIMAL PROTEIN CONCENTRATES
Author(s) -
TOLEDO ROMEO T.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02798.x
Subject(s) - isopropyl alcohol , chemistry , extraction (chemistry) , solvent , solubility , chromatography , water content , food science , animal fat , moisture , hexane , emulsion , salt (chemistry) , organic chemistry , geotechnical engineering , engineering
Protein concentrate prepared by extraction of fish, deboned poultry by‐products, pork back fat, and beef scraps with isopropyl alcohol (IPA) had good functional properties when the extraction was carried out at 45° C and below. Salt soluble protein extracts from the low temperature extracted protein concentrates had the capacity to emulsify oil and water when tested in a model system. The emulsions gelled when heated. When added to meat batters, the protein concentrate showed the capacity to add to the water‐ and oil‐binding capacity of the system. The solvent requirement of the low temperature extraction process using IPA was determined from the solubility curves of fat in mixtures of water and IPA. The higher the fat content the more solvent was required; for the same fat content, an increase in the moisture content resulted in an increase in the solvent requirement.