Thermal and functional characteristics of defatted bovine heart using supercritical CO 2 and organic solvent

• Published in: Journal of the science of food and agriculture Vol. 99; no. 2; pp. 816 - 823
• Main Authors: Rahman, M Shafiur, Gul, Khalid, Yang, Han-Sul, Chun, Jiyeon, Kerr, William L, Choi, Sung-Gil
• Format: Journal Article
• Language: English
• Published: England 30.01.2019
• Subjects: Animals; Carbon Dioxide - chemistry; Cattle; Chromatography, Supercritical Fluid - methods; Fats - analysis; Fats - isolation & purification; Food Handling - methods; Heart; Meat - analysis; Myocardium - chemistry; Myocardium - metabolism; functional characteristics; thermal stability; bovine heart; supercritical-CO2; organic solvent
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.9250

Consumer demand for low-fat foods has been increasing as a result of attempts to reduce obesity and chronic diseases. Bovine heart was defatted using supercritical CO (SC-CO ) at different pressures together with solvent extraction to produce a protein-based functional ingredient for low-fat food products. Thermal and functional characteristics of control and defatted samples were compared. Supercritical CO treatment at high pressure results in more removal of fat, producing a protein-rich defatted bovine heart (DBH). The differential scanning calorimeter (DSC) thermograms and SDS-PAGE bands for SC-CO -treated DBHs were similar to those of the control sample, indicating high protein stability and better functionality. Hexane-treated DBH showed no major thermal peaks and very diffuse bands in SDS-PAGE, indicating denaturation of proteins during solvent extraction. No denaturation of proteins in SC-CO -treated DBHs resulted in significantly higher water/oil absorption capacities (3320.00 and 2630.00 g kg , respectively), total soluble solids (822.20 and 208.71 g kg at pH 3.5 and 6.5, respectively), foaming capacities (149.37%), and emulsion activity (66.89%) than the hexane-treated DBH. Supercritical CO treatment of DBH led to higher thermal stability and functional properties than the control and hexane-treated DBH. Defatted bovine heart using SC-CO can be a functional ingredient for various low-fat and high-protein food products for health-conscious consumers. © 2018 Society of Chemical Industry.