1996
DOI: 10.1111/j.1745-4549.1996.tb00753.x
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Characterization of Alkali-Extracted Protein Prepared From Deboned Turkey Residue

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 cont… Show more

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Cited by 3 publications
(1 citation statement)
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“…The lipid free sample was used for total protein determination. Total protein was extracted with 500 µl of 0.1 mol l-1 NaOH in 3.5 % NaCl at 60 °C for 90 min [40]. The homogenates were centrifugated at 5000 g for 10 min to remove insoluble particles.…”
Section: Analysis Designmentioning
confidence: 99%
“…The lipid free sample was used for total protein determination. Total protein was extracted with 500 µl of 0.1 mol l-1 NaOH in 3.5 % NaCl at 60 °C for 90 min [40]. The homogenates were centrifugated at 5000 g for 10 min to remove insoluble particles.…”
Section: Analysis Designmentioning
confidence: 99%