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CHARACTERIZATION OF ALKALI‐EXTRACTED PROTEIN PREPARED FROM DEBONED TURKEY RESIDUE 1
Author(s) -
FONKWE L. G.,
SINGH R. K.
Publication year - 1996
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.1745-4549.1996.tb00753.x
Subject(s) - chemistry , potassium , residue (chemistry) , chromatography , alkali metal , sodium , extraction (chemistry) , ultrafiltration (renal) , water extraction , emulsion , magnesium , nuclear chemistry , biochemistry , organic chemistry
ABSTRACT Protein solutions having a yellow color on the L‐a‐b scale were prepared from mechanically deboned turkey residue by alkali extraction. Dry protein extracts were prepared from the solution by either acid‐precipitation and drying to form the extract named “IEP” or by concentration using ultrafiltration and drying to form another extract named “PH8”. Both extracts contained high levels of potassium, phosphorous, magnesium and calcium, but had low water holding and fat binding capacities. The protein and fat contents of “IEP” were higher than those of “PH8” while the opposite was true for their ash contents. “PH8” was more soluble in water than “IEP” between pH 4 and 10, and also in a 2% sodium chloride solution. The amount of water held on specific sites in “PH8” and “IEP” were 3.84 and 4.46 g moisture/g extract, respectively. The emulsion capacity of “PH8” was significantly higher than that of “IEP” at pH 4, 7 and 10, and was lowest at pH 7 for both samples.