Effects of ultrasound-assisted alkaline extraction on the physiochemical and functional characteristics of chicken liver protein isolate
文献类型： 外文期刊
作者： Zou, Y. 1 ; Li, P. P. 1 ; Zhang, K. 2 ; Wang, L. 3 ; Zhang, M. H. 1 ; Sun, Z. L. 1 ; Sun, C. 1 ; Geng, Z. M. 1 ; Xu, W. M. 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210046, Jiangsu, Peoples R China
3.Yangzhou Univ, Coll Food Sci & Engn, Yangzhou 225009, Jiangsu, Peoples R China
关键词： ultrasound;protein;extraction;physiochemical property;functional characteristics
期刊名称：POULTRY SCIENCE （ 影响因子：3.352； 五年影响因子：3.679 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： This research investigated the physio-chemical and functional characteristics of chicken liver protein isolate, which was extracted by alkali (CLPI) and ultrasound-assisted alkali (UCLPI), respectively. Protein yield of UCLPI was increased by 55.4% over that of CLPI (P < 0.05). Several amino acids were significantly higher and methionine was lower in UCLPI (P < 0.05). Ultrasound treatment reduced the particle size and prolonged the stability of the protein isolate during 7 d storage. Lower pH and a higher amount of total solubilized proteins (68.5%) were found in UCLPI by comparison with CLPI (61.8%). Surface hydrophobicity increased greatly by 63.0% compared with CLPI, but the total/reactive sulfhydryl groups and the primary structure molecular weight profile between them were not significantly different (P > 0.05). However, the enthalpy of denaturation in UCLPI decreased by 41.7%, which was related to the changes in its second structure. This resulted in better water/oil holding capacity and emulsifying properties for UCLPI. The changed physio-chemical characteristics and improved functional properties of UCLPI demonstrated the potential utilization of ultrasound-assisted alkaline extraction in the food industries.
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