Composition of Dehydrated Protein Extracts From Poultry Bone Residue

Abstract

The composition of protein extracted from poultry bone residue by an alkali solution @H 10 f 0.05) and recovered by freeze-drying was determined. The dried extract contained approximately 60% protein. Calcium, phosphorus, magnesium, zinc, and lend were not substantially extractedfrom the bone residue; however, iron, copper, sodium, and potassium were concentrated by the process. SDS-PAGE patterns of the extracts were similar to poultry muscle tissue. The predominant amino acids in the extract were glutamic acid, aspartic acid, glycine, leucine, and lysine. Hydroxyproline was detected in the extract indicating the presence of collagenous material. The major fatty acids in the extract were oleic (38.7%), palmitic (23.1 %), linoleic (15.3 %), stearic (7.0%), and palmitoleic (6.77%) acid. )Deceased. 4Send correspondence to:

Characterization of Alkali-Extracted Protein Prepared From Deboned Turkey Residue

“…The fat content of the alkaline protein powders were very high (49.2% and 34.4% for "IEP" and "PH8", respectively). These values were higher than the approximately 17 % fat reported by Opiacha (1989) and about 31.5% reported by McCurdy ef al. (1986) on similar protein powders from chicken bone residue.…”

“…McCurdy er ul. (1986) and Opiacha (1989) reported values of about 64% and 59.16%, respectively. The fat content of the alkaline protein powders were very high (49.2% and 34.4% for "IEP" and "PH8", respectively).…”

“…McCurdy ef al. (1986) and Opiacha (1989) centrifuged their protein solutions leading to the accumulation of fat at the surface of the centrifuge tubes. This fat layer was skimmed off, leading to the low fat content in their protein extracts.…”

“…They can, however, be used as a source of supplemental protein in applications for which protein would be required for nutritional purposes. For example, these proteins can be used in low levels to supplement the proteins in products such as frankfurters (Opiacha 1989), sausages and poultry patties. On the other hand, they would be unsuitable for protein fortification of fruit juices or for the manufacture of enteral diets where high protein solubility is an essential property.…”

“…Some work has also been done on the functionality and nutritional quality of the sarcoplasmic and myofibrillar proteins recovered from poultry bone residue. The properties of freeze-dried and spraydried protein extracted from poultry bones were evaluated by Opiacha and coworkers (Opiacha 1989;Opiacha ef al. 1991).…”