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Potential Production of Healthier Protein Isolate from Broiler Meat using Modified Acid-Aided pH Shift Process

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Abstract

Protein isolates from broiler meat were produced using acid-aided process (AP) with some modifications including prewashing prior to pH shift process (PW), homogenisation with 5 mM citric acid plus 8 mM CaCl2 (CA) and homogenisation with 5 % ethanol (EA). Significant reduction of total cholesterol, nucleic acids and haemoproteins with improved protein yield and whiteness of the isolate was obtained from all modified process (p < 0.05). CA was the most effective method in elimination of cholesterol (p < 0.05). However, PW was the best way to remove nucleic acids and haem proteins (p < 0.05). Among modified processes, CA gel tended to show the highest breaking force, deformation and whiteness but PW gel had the lowest expressible drip (p < 0.05). EA possessed a negative effect on gel-forming ability. Therefore, CA or PW was a promising means to produce functional protein isolate with reduced nucleic acids, haem pigments and cholesterol.

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Acknowledgments

Financial support from office of the higher education commission under HERP 2015 programme was acknowledged.

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Authors and Affiliations

  1. Functional Foods Research Unit, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, 80161, Thailand

    Worawan Panpipat & Manat Chaijan

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  1. Worawan Panpipat
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  2. Manat Chaijan
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Correspondence to Worawan Panpipat.

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Panpipat, W., Chaijan, M. Potential Production of Healthier Protein Isolate from Broiler Meat using Modified Acid-Aided pH Shift Process. Food Bioprocess Technol 9, 1259–1267 (2016). https://doi.org/10.1007/s11947-016-1716-z

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  • DOI: https://doi.org/10.1007/s11947-016-1716-z

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