Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation

Xiong, Guoyuan; Jiang, Xuejuan; Xie, Fei; Fan, Yaqi; Xu, Xinglian; Zhang, Min; Qi, Jun; Wang, Shanglong; Zhou, Xi

doi:10.1016/j.lwt.2021.112092

Cited by 11 publications

(3 citation statements)

References 41 publications

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“…A previous study reported that the soybean protein isolates with reduced α-helix content and increased β-sheet content presented higher hydrophilicity, which agrees with our results [ 48 ]. Therefore, the improved emulsifying properties of ZH 0.6–70 could be explained mainly by the transformation of α-helix into an anti-parallel β-sheet, which led to changes in the secondary structure of zein [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal–Alkaline

et al. 2023

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As consumers’ interest in nature-sourced additives has increased, zein has been treated hydrothermally under alkaline conditions to prepare a nature-sourced emulsifier. The effects of mild hydrothermal–alkaline treatment with different temperatures or alkaline concentrations on the emulsifying properties of zein were investigated. The emulsification activity and stability index of zein hydrolysates increased by 39% and 164%, respectively. The optimal simple stabilized emulsion was uniform and stable against heat treatment up to 90 °C, sodium chloride up to 200 mmol/L, and pH values ranging from 6 to 9. Moreover, it presented excellent storage stability compared to commonly used food emulsifiers. The surface hydrophobicity caused the depolymerization of the tertiary structure of zein and the dissociation of subunits along with exposure of hydrophilic groups. The amino acid composition and circular dichroism results reveal that the treatment dissociated protein subunits and transformed α-helices into anti-parallel β-sheets and random coil. In conclusion, mild hydrothermal–alkaline treatment may well contribute to the extended functional properties of zein as a nature-sourced emulsifier.

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Section: Resultsmentioning

confidence: 99%

Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal–Alkaline

et al. 2023

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“…Chicken liver (CL) in physiology is not only a major contributor to protein production with many types of protein compositions, but also contains up to 20% high quality protein (with a well-balanced essential amino acid composition), which is equivalent to the protein content in livestock and poultry meat [ 1 , 2 , 3 ]. However, its poor emulsification capacity (EC), unpleasant flavor, taste, and high cholesterol content reduce its acceptance amongst consumers and make it a de-valued animal co-product [ 4 ]. At present, most CL is utilized for animal feed with a low economic value, and part of it is used to cook, braise, marinate, or produce chicken liver paste in China [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…As an important chemical component, the protein plays a crucial role in the quality of livestock and poultry products, directly affecting the taste, texture, and other sensory qualities of its products. Taking into account the high protein content and valuable source of CL, it is feasible to isolate its high-quality protein for further utilization [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes

Yin

Zhang

et al. 2022

Foods

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This study investigated the feasibility to improve the emulsifying capacity of chicken liver (CL) protein using different isoelectric solubilization/precipitation (ISP) processes. The CL proteins were first solubilized at alkaline pH 10.5, 11.0, 11.5, and 12.0, followed by precipitation at pH 5.0, 5.5, and 6.0, respectively. Fresh CL paste was set as the control (raw). With the increase in solubilization pH, the protein recovery yield increased under the same precipitation pH, and the pH 12.0, 5.5 treatment obtained the highest recovery yield of 82% (p < 0.05), followed by the pH 5.0 precipitation treatments and the pH 12.0, 6.0 treatment. The particle size distribution of D3,2 and D4,3 was smaller for the pH 10.5 (except for the D4,3 of pH 10.5, 5.0) and pH 11.0 solubilization treatments than those of the other treatments (p < 0.05), regardless of precipitation pH. Compared with that of the raw control, the emulsions of the pH 10.5 and pH 11.0 solubilization treatments, and pH 12.0, 6.0 treatment showed good stability. The pH 10.5, 6.0 treatment showed the best emulsification activity, followed by the pH 10.5, 5.5, pH 11.0, 6.0, pH 12.0, 6.0, pH 10.5, 5.0, pH 11.0, 5.5, and pH 11.0, 5.0 treatments, which were uniformly distributed and were stable without the stratification of emulsions. It was concluded that CL protein recovered through suitable ISP showed potential as an emulsifier, and thus expanded the application of CL protein for human consumption.

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Effects of high-pressure homogenization treatment on physiochemical properties of novel plant proteins

Zhao¹,

Liu²,

Xue³

2023

Applied Food Research

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Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation

Cited by 11 publications

References 41 publications

Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal–Alkaline

Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal–Alkaline

The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes

Effects of high-pressure homogenization treatment on physiochemical properties of novel plant proteins

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