Format

Send to

Choose Destination
Anim Sci J. 2018 Feb;89(2):456-466. doi: 10.1111/asj.12930. Epub 2017 Oct 10.

Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound-assisted alkaline extraction.

Author information

1
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.

Abstract

The aim of this study was to investigate the optimal conditions of ultrasound-assisted alkaline extraction (UAAE) on pork liver protein isolate (UPLPI) and its physico-chemical properties. Response surface methodology was used to determine the optimal conditions for UAAE, which were at ultrasonic power 265 W, ultrasonic time 42 min, NaOH concentration 0.80%, temperature 50°C, and solvent/raw material ratio 70. The extraction yield and efficiency of UPLPI were significantly improved over the conventional alkaline extraction (PLPI). The results of amino acid composition showed that UAAE could increase serine (36.5 g/kg), arginine (38.1 g/kg), alanine (37.5 g/kg), proline (48.7 g/kg), phenylalanine (55.6 g/kg) and lysine (47.2 g/kg) elution amount. The changes in fourier transform infrared spectra indicated unfolding and destruction of the protein structure in UPLPI. The differential scanning calorimetry analysis presented UPLPI with a slightly lower onset and peak denaturation temperature over PLPI. Surface hydrophobicity increased and the microstructures presented larger and more pores of UPLPI, therefore, it had better in vitro digestibility than PLPI. Therefore, UPLPI might have a potential application prospect in the food field due to its changes on molecular structure as well as on the microstructure of protein by UAAE.

KEYWORDS:

in-vitro digestion; optimization; physicochemical properties; pork liver protein isolate; ultrasound-assisted alkaline extraction

PMID:
28994167
DOI:
10.1111/asj.12930
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Wiley
Loading ...
Support Center