Thermal and functional characteristics of defatted bovine heart using supercritical CO 2 and organic solvent
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 pr...
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Published in | Journal of the science of food and agriculture Vol. 99; no. 2; pp. 816 - 823 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
England
30.01.2019
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Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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ISSN: | 0022-5142 1097-0010 |
DOI: | 10.1002/jsfa.9250 |