Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes

Chanted, Jaruwan; Panpipat, Worawan; Cheong, Ling‐Zhi; Chaijan, Manat

doi:10.3390/foods11050695

Cited by 3 publications

(2 citation statements)

References 38 publications

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“…This might be due to the exposure to a larger number of hydrophobic groups by the alkaline pH shift process which led to the better FC of the protein [Cha et al, 2020;Shen et al, 2022]. Additionally, the FS of TLP 11.5 was similar to that reported by Chanted et al [2022] for the pig brain proteins obtained following the alkaline pH shift process which showed an excellent FS compared to the acidic pH shift process.…”

Section: Foaming Propertiessupporting

confidence: 68%

“…The absorbance of the resulting emulsion was measured at 500 nm using a UV-Vis spectrophotometer (Evolution 300, Thermo Scientific, Waltham, MA, USA). The EAI (m 2 /g) and ESI (min) values of the TLPs were calculated using the Equations ( 5) and ( 6), respectively: (5) where: dil is the dilution factor (100), A is the absorbance measured immediately after emulsion formation, C is the protein concentration (g/mL) before emulsion formation in the aqueous phase, and Φ is the oil volume fraction of the emulsion (0.25). (6) where: A 0 is the absorbance at 0 min, A 10 is the absorbance at 10 min after homogenization, and t is the time between measurements (10 min).…”

Section: Emulsifying Propertiesmentioning

confidence: 99%

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Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (<i>Katsuwonus pelamis</i>) Liver Using the pH Shift Process

Jeerakul¹,

Kitsanayanyong²,

Mookdasanit³

et al. 2022

Pol. J. Food Nutr. Sci.

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Skipjack tuna (Katsuwonus pelamis) liver (TL) contains high-quality proteins which can potentially serve as an excellent source of functional protein ingredients. Thus, this study was conceptualized to evaluate the physicochemical, functional, and biological properties of proteins from TL using the pH shift process. The pH shift process was conducted through solubilization of TL at pH from 1.5 to 12.5, and the solubilized proteins at pH 2.5, 3.5, 10.5 and 11.5 were precipitated at pH 5.5. Finally, the tuna liver protein powders after the processes at pH 2.5 and 11.5 (TLP 2.5 and TLP 11.5, respectively) were obtained by freeze-drying, i.e. those with the highest extraction and protein recovery yields under acidic and alkaline conditions. Protein and lipid contents of TLPs were higher and lower, respectively, compared to the TL powder (control). Glutamic acid, aspartic acid, and alanine were prominent amino acids found in both TLPs. Foaming properties and water/oil holding capacity were higher in TLP 11.5, while protein solubility and emulsion properties were greater in TLP 2.5 compared between groups. Additionally, the DPPH • and ABTS •+ scavenging activities, as well as the angiotensin I-converting enzyme inhibitory activity, were remarkably higher in TLP 11.5 than in TLP 2.5. On the other hand, significant ferrous-ion chelating activity was observed in TLP 2.5. In conclusion, TLP 11.5 could serve as an alternative functional protein ingredient that provides essential amino acids, functional properties, and bioactivities.

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Section: Foaming Propertiessupporting

confidence: 68%

Section: Emulsifying Propertiesmentioning

confidence: 99%

Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (<i>Katsuwonus pelamis</i>) Liver Using the pH Shift Process

Jeerakul¹,

Kitsanayanyong²,

Mookdasanit³

et al. 2022

Pol. J. Food Nutr. Sci.

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Pork liver as a source of protein with excellent foaming properties

Feliu-Alsina,

Saguer

2023

Eur Food Res Technol

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Pork liver is a protein-rich offal, generated in large quantities in the meat industry and considered non-allergenic, although not highly appreciated by Western consumers. The recovery of its proteins through a simple and easily scalable process with the purpose of obtaining economical and environmentally friendly techno-functional ingredients might be an alternative for its valorization. Of great interest are protein fractions with good foaming properties that can act as substitutes for other highly allergenic proteins in food formulation. In this study, protein extractions from fresh pork livers were performed using buffer solutions adjusted to different pH (from 4.0 to 8.5), without a subsequent concentration/purification step. The main parameters evaluated were yield and foaming properties of the recovered extracts; their physicochemical characteristics and the SDS-PAGE protein profiles were determined as well. Acceptable extraction yields (> 50% of the total protein) were obtained using buffer solutions adjusted to pH ≥ 4.80, but their foaming properties were poor. By contrast, the extracts recovered using buffers adjusted to pH ≤ 4.75 were capable of forming very voluminous and stable foams, although rather low yields were achieved under these conditions (31.5–36.0% of the total protein). In addition to the profile of solubilized proteins, a low fat and relatively high carbohydrate content in the extracts seem to contribute to their excellent foaming properties. Therefore, protein extracts from fresh pork liver obtained using buffer solutions adjusted to pH 4.0–4.5 (extract pH: 5.3–5.6) could be a real alternative to other protein foaming agents that cause food allergies, in a simple, cost-effective and sustainable way.

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Utilizing the pH-Shift Method for Isolation and Nutritional Characterization of Mantis Shrimp (Oratosquilla nepa) Protein: A Strategy for Developing Value-Added Ingredients

Chumthong,

Saelee,

Panpipat

et al. 2024

Foods

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This study focused on the production of protein isolates from mantis shrimp (MS). The pH-shift method was investigated to understand its impact on the protein yield, quality, and properties of the produced isolates. The first step was determining how the pH affected the protein solubility profile, zeta potential, and brown discoloration. The pH-shift process was then established based on the maximum and minimum protein solubilization. The solubilization pH had a significant impact on the mass yield and color of the produced protein, with a pH of 1.0 producing the maximum mass in the acidic region, whereas a maximum was found at a pH of 12.0 in the alkaline region (p < 0.05). Both approaches yielded mantis shrimp protein isolates (MPIs) with precipitation at a pH of 4.0 and a mass yield of around 25% (dw). The TCA-soluble peptide and TBARS levels were significantly lower in the MPI samples compared to MS raw material (p < 0.05). The MPIs maintained essential amino acid index (EAAI) values greater than 90%, indicating a high protein quality, and the pH-shift procedure had no negative impact on the protein quality, as indicated by comparable EAAI values between the mantis shrimp protein isolate extract acid (MPI-Ac), mantis shrimp protein isolate extract alkaline (MPI-Al), and MS raw material. Overall, the pH-shift approach effectively produced protein isolates with favorable quality and nutritional attributes.

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Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes

Cited by 3 publications

References 38 publications

Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (<i>Katsuwonus pelamis</i>) Liver Using the pH Shift Process

Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (<i>Katsuwonus pelamis</i>) Liver Using the pH Shift Process

Pork liver as a source of protein with excellent foaming properties

Utilizing the pH-Shift Method for Isolation and Nutritional Characterization of Mantis Shrimp (Oratosquilla nepa) Protein: A Strategy for Developing Value-Added Ingredients

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