Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates
- Authors
- Rahman, M. Shafiur; Go, Gwang-woong; Seo, Jin-Kyu; Gul, Khalid; Choi, Sung-Gil; Yang, Han-Sul
- Issue Date
- Aug-2019
- Publisher
- ELSEVIER
- Keywords
- Bovine heart protein concentrate; Supercritical-CO2; Thiol concentration; Structural characteristics; Gelling properties
- Citation
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.111, pp.175 - 181
- Indexed
- SCIE
SCOPUS
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Volume
- 111
- Start Page
- 175
- End Page
- 181
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/147337
- DOI
- 10.1016/j.lwt.2019.05.030
- ISSN
- 0023-6438
- Abstract
- Consumer demand for proteins from animal sources has been increasing with economic growth of the populations. Freeze-dried ground bovine heart was treated using supercritical-CO2 (SC-CO2) at different pressures (20, 30 and 40 MPa) and hexane to produce a protein concentrate. Thiol concentration, structural and gelling properties of the control bovine heart and bovine heart protein concentrates (BHPCs) were investigated. SC-CO2 treatment at 20 MPa led to an increased (p < 0.05) thiol ( SH) content (74.08 nmol/mg protein) than those for the control and other BHPCs. Fourier transform infrared (FT IR) spectroscopy showed increased secondary structure of a helix and parallel beta-sheet content for SC-CO2 treated bovine heart protein when compared to the control and hexane treated bovine heart protein. Integrated light scattering in protein suspension showed SC-CO2 treated samples had higher cumulative values (Q3) and density (q3) for the particle size distribution. SC-CO2 treated BHPC had better physicochemical properties without structural deterioration of proteins resulting in increased functional properties such as solubility (31.08 g/100 g bovine heart), viscosity and gelling capacity (least gelation concentration 10 g/100 mL water). Bovine heart proteins may serve as a good source of quality proteins for different food applications.
- Files in This Item
-
Go to Link
- Appears in
Collections - 서울 생활과학대학 > 서울 식품영양학과 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.