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COMPOSITION AND PROPERTIES OF AN ANIMAL PROTEIN ISOLATE PREPARED FROM BONE RESIDUE
Author(s) -
YOUNG LOUIS L.
Publication year - 1976
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.1365-2621.1976.tb00680.x
Subject(s) - residue (chemistry) , protein isolate , chemistry , solubility , moisture , bone ash , food science , ionic strength , chromatography , biochemistry , aqueous solution , organic chemistry , calcium
A protein isolate was prepared from the bone residue of mechanically deboned chicken necks and backs. Typically, the isolate contained 60–65% protein, 23–25% lipid, 5–10% ash and 4–6% moisture. Solubility and emulsifying capacity of the isolate were enhanced at elevated pH and ionic strength and in the presence of polyphosphates. The latter were effective in improving emulsifying capacity when used in combination with NaCl but not when used alone.