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EXTRACTION of SALT and ALKALI SOLUBLE PROTEINS FROM MECHANICALLY DEBONED TURKEY RESIDUE: EFFECT of SOME VARIABLES USING RESPONSE SURFACE METHODOLOGY 1
Author(s) -
FONKWE LINUS G.,
SINGH RAKESH K.
Publication year - 1994
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1994.tb00241.x
Subject(s) - extraction (chemistry) , chemistry , solvent , residue (chemistry) , chromatography , aqueous solution , response surface methodology , alkali metal , protein purification , salt (chemistry) , sodium , biochemistry , organic chemistry
Response surface methodology was used to study the extraction of proteins from mechanically deboned turkey residue (MDTR). the extraction conditions investigated were the solvent/MDTR (vol/wt) ratio, the duration of extraction, and the temperature and pH of the extraction medium. During the extraction of proteins from MDTR using an aqueous 1% sodium chloride solution, the amount of proteins extracted increased with increase in solvent/MDTR ratio, extraction temperature and pH. However, extractions carried out for longer than about 30 min did not increase the amount of proteins extracted into solution. Maximum extraction was achieved using a solvent/MDTR ratio of 5, and a duration of extraction of about 16 min at 37C and pH 10, leading to the extraction of 9.58 mg proteins per gram MDTR. This represented 5% of the total MDTR proteins.