Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes
The goal of this work is to explore if pH-shift processing could be used as a cold refinery technique to manufacture pig brain protein isolate (PI). Pig brain protein had the highest solubility at pH 2 (acid method) and pH 12 (alkaline method). As the protein solution’s zeta-potential was near 0 wit...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/5/695 |
| _version_ | 1797475059262029824 |
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| author | Jaruwan Chanted Worawan Panpipat Ling-Zhi Cheong Manat Chaijan |
| author_facet | Jaruwan Chanted Worawan Panpipat Ling-Zhi Cheong Manat Chaijan |
| author_sort | Jaruwan Chanted |
| collection | DOAJ |
| description | The goal of this work is to explore if pH-shift processing could be used as a cold refinery technique to manufacture pig brain protein isolate (PI). Pig brain protein had the highest solubility at pH 2 (acid method) and pH 12 (alkaline method). As the protein solution’s zeta-potential was near 0 with the lowest solubility, pH 5.0 was chosen as the precipitation pH. Alkaline process produced a 32% dry matter yield with phospholipid content of 35 mg/100 g. The alkaline-made PI was better at forming soft gels and had good emulsifying and foaming capabilities. Although the acid-made PI included less residual lipid and total haem protein and was whiter in colour, it could not be gelled. Acid-made PI was more prone to lipid oxidation with a poorer ability to function as an emulsifier and foaming agent. Thus, functional proteins from pig brain may be isolated using the alkaline pH-shift technique. |
| first_indexed | 2024-03-09T20:39:42Z |
| format | Article |
| id | doaj.art-42ce28d9fed84c2b8d6228ac7fcea76d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T20:39:42Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-42ce28d9fed84c2b8d6228ac7fcea76d2023-11-23T23:01:04ZengMDPI AGFoods2304-81582022-02-0111569510.3390/foods11050695Recovery of Functional Proteins from Pig Brain Using pH-Shift ProcessesJaruwan Chanted0Worawan Panpipat1Ling-Zhi Cheong2Manat Chaijan3Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, ThailandFood Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, ThailandZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, ChinaFood Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, ThailandThe goal of this work is to explore if pH-shift processing could be used as a cold refinery technique to manufacture pig brain protein isolate (PI). Pig brain protein had the highest solubility at pH 2 (acid method) and pH 12 (alkaline method). As the protein solution’s zeta-potential was near 0 with the lowest solubility, pH 5.0 was chosen as the precipitation pH. Alkaline process produced a 32% dry matter yield with phospholipid content of 35 mg/100 g. The alkaline-made PI was better at forming soft gels and had good emulsifying and foaming capabilities. Although the acid-made PI included less residual lipid and total haem protein and was whiter in colour, it could not be gelled. Acid-made PI was more prone to lipid oxidation with a poorer ability to function as an emulsifier and foaming agent. Thus, functional proteins from pig brain may be isolated using the alkaline pH-shift technique.https://www.mdpi.com/2304-8158/11/5/695pH-shiftprotein isolatepig brainby-productfunctionality |
| spellingShingle | Jaruwan Chanted Worawan Panpipat Ling-Zhi Cheong Manat Chaijan Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes Foods pH-shift protein isolate pig brain by-product functionality |
| title | Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes |
| title_full | Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes |
| title_fullStr | Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes |
| title_full_unstemmed | Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes |
| title_short | Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes |
| title_sort | recovery of functional proteins from pig brain using ph shift processes |
| topic | pH-shift protein isolate pig brain by-product functionality |
| url | https://www.mdpi.com/2304-8158/11/5/695 |
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