Protein Isolates From Meat Processing By-Products

Chuck‐Hernández, Cristina; Ozuna, César

doi:10.1016/b978-0-12-816695-6.00005-2

Cited by 4 publications

(10 citation statements)

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“…Although they were once perceived as less nutritious and an incomplete source of essential amino acids, plant proteins are now viewed as a healthy alternative for meeting protein needs or recommendations for all ages (Richter, Skulas-Ray, Champagne, & Kris-Etherton, 2015). Protein isolates can be added as an ingredient to different foods to meet requirements of "functional foods" (Chuck-Hernández & Ozuna, 2019). Protein isolation is performed over the flour to obtain a sample containing a high concentration of protein.…”

Section: Introductionmentioning

confidence: 99%

Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates

Sánchez-Reséndiz

Escalante‐Aburto

Andía-Ayme

et al. 2019

CyTA - Journal of Food

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In this work, the structural and functional properties of proteins from black and yellow quinoa were assessed as well as the in vitro digestibility. Black quinoa flours contained higher amounts of crude fiber and lower amounts of total starch compared to the yellow counterpart. Structurally, electrophoretic SDS-PAGE bands corresponding to 50 kDa 11S globulin, and 55 kDa protein (under nonreducing conditions), and 31-33 kDa (under reducing conditions) were observed in both isolates. Fat absorption and water solubility indexes were comparatively lower in the black quinoa protein isolate. Both isolates showed a good nitrogen solubility index and emulsifying activity. In vitro protein digestibility was similar for both varieties (>95%). The addition of the protein isolates obtained from quinoa flours could be considered as a good alternative to increase the protein content of different foods taking advantage of key functional properties such as nitrogen solubility index and emulsifying activity.

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Section: Introductionmentioning

confidence: 99%

Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates

Sánchez-Reséndiz

Escalante‐Aburto

Andía-Ayme

et al. 2019

CyTA - Journal of Food

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“…The most acute problem is the processing of cattle bone raw materials characterized by an increased content of highly mineralized collagen tissues (tibia, fibula and costal bones). This raw material is often utilized by different methods including incineration causing ecological damage to nature 2 .…”

Section: Introductionmentioning

confidence: 99%

“…Retrieved from https://specagro.ru/ news/202003/rynok-myasa-v-rossii-itogi-2019-g-i-perspektivy Accessed January 30, 2021. (In Russian) 2 Kaliningrad region in figures. 2020: Brief statistical digest / Kaliningradstat-Kaliningrad, 2020 -142 p. Retrieved from https://kaliningrad.gks.ru/ storage/mediabank/2020(%D0%BA%D1%80%D0%B0%D1%82%D0%BA%D 0%B8%D0%B9) (1).pdf) Accessed January 20, 2021.…”

Section: Introductionmentioning

confidence: 99%

“…2020: Brief statistical digest / Kaliningradstat-Kaliningrad, 2020 -142 p. Retrieved from https://kaliningrad.gks.ru/ storage/mediabank/2020(%D0%BA%D1%80%D0%B0%D1%82%D0%BA%D 0%B8%D0%B9) (1).pdf) Accessed January 20, 2021. (In Russian) in many slaughterhouses, poultry factories and enterprises of processing and food industries of many countries in the world [1,2]. The experience in the processing of collagen-containing waste from poultry factories shows that feeding meal and different additives, nitrogen-containing media for microbial biotechnology, organic fertilizers, polymer compositions for textile production, collagen dispersions used in feed and food industries are produced today from poultry feather raw materials [3,4,5,6,7].…”

Section: Introductionmentioning

confidence: 99%

“…Isolation of these BAAs and the fullest use of their potential for humans are an aim of many scientific stud-ies. At present, many scientific developments suggest using the products of secondary raw material processing in the food technology as food additives and BAAs to food, in the composition of multicomponent premixes, protein concentrates [1,2,3,4,5,6,7,8,9,10]. Protein compositions obtained by deep hydrolysis of bone and meat raw materials are constituents of pharmacological compositions, microbiological media, constructive tensides [11,12].…”

Section: Introductionmentioning

confidence: 99%

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Obtaining and estimating the potential of protein nutraceuticals from highly mineralized collagen-containing beef raw materials

Mezenova

Агафонова

Мезенова

et al. 2021

Teor. prakt. pererab. mâsa (Print)

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Highly mineralized collagen-containing beef raw materials (tibia, fibula and costal bones) are a source of valuable protein nutraceuticals. They include high molecular weight proteins, oligopeptides and amino acids, which anabolic and physiological potential is used insufficiently. Protein nutraceuticals were obtained by high-temperature hydrolysis of beef raw materials in combination with enzymolysis by proteolytic enzyme preparations Alcalase 2,5 L, Protamex, Protosubtilin G3x. The water-soluble fraction of hydrolysates was studied after its separation and freeze-drying on the content of nitrogenous compounds, fats, minerals, formol-titrated nitrogen, fractional molecular composition. The mathematical dependencies of accumulation of low molecular weight products of protein hydrolysis on enzymolysis duration and doses of different enzyme preparations were obtained. The rational technological scheme of complex processing of beef raw materials with production of protein, fat and mineral-protein additives was proposed. The protein weight fraction in the freeze-dried protein hydrolysates was 69.5–89.6%. All studied protein additives contained peptides with a molecular weight of not more than 100 kDa. The content of low-molecular weight oligopeptides with a molecular weight of less than 10 kDa in the protein additives obtained by enzymatic thermal hydrolysis was more than 90%. The amino acid composition of protein additives produced by different hydrolytic methods was analyzed. Sensory and functional-technological properties of freeze-dried protein compositions were studied. The amino acid potential, high assimilability and physiological activity of protein nutraceuticals from collagen-containing beef raw materials were established. It is recommended to use them in the composition of specialized biologically active additives (BAAs) to food of the osteotropic direction in recipes of specialized and personalized products as a source of amino acids and active peptides.

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Unveiling the Diversity of Non Conventional Proteins - From Sources, Extraction, Technofunctionality, Nutraceutical Potential to Advancement in Food Applications - A Systematic Review

Siddiqui,

Kamran,

Stankov

et al. 2024

Waste Biomass Valor

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Protein Isolates From Meat Processing By-Products

Cited by 4 publications

References 95 publications

Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates

Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates

Obtaining and estimating the potential of protein nutraceuticals from highly mineralized collagen-containing beef raw materials

Unveiling the Diversity of Non Conventional Proteins - From Sources, Extraction, Technofunctionality, Nutraceutical Potential to Advancement in Food Applications - A Systematic Review

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