Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorCosta, Claudine Garcia Chaves da-
Autor(es): dc.creatorPaula, Marielle Maria de Oliveira-
Autor(es): dc.creatorMassingue, Armando Abel-
Autor(es): dc.creatorTorres Filho, Robledo de Almeida-
Autor(es): dc.creatorRamos, Eduardo Mendes-
Autor(es): dc.creatorCarneiro, João de Deus de Souza-
Data de aceite: dc.date.accessioned2026-02-09T11:59:51Z-
Data de disponibilização: dc.date.available2026-02-09T11:59:51Z-
Data de envio: dc.date.issued2020-04-07-
Data de envio: dc.date.issued2020-04-07-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/39863-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1152095-
Descrição: dc.descriptionThis study aimed to investigate the extraction and characterization of protein concentrates from pig by-products (heart, liver and kidneys) using the pH-shifting technique. From the solubility profiles (pH 2 to 12), the protein extraction was performed at alkaline pH (10.0 to 11.5), obtaining two fractions: soluble (SC) and insoluble (IC). Higher protein content (71 to 77%) and extractability (214 to 459 mg/g) were observed in heart and liver concentrates; whereas, for water holding capacity (WHC) the highest values (4.20 to 4.54 g water/g protein) were for the heart (SC) and kidney (SC and IC) concentrates. All concentrates had high emulsion stability and higher WHC than commercial protein extenders (whey and soybean). The concentrates obtained from the soluble fraction were redder (higher a* values and lower h values) and darker (lower L* values) than insoluble fraction, especially heart and liver concentrates. Use of concentrates in sausage production slightly altered the color chroma (C* ) of samples. It was concluded that the pig by-products protein concentrates had great potential of use as extenders in sausage production.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherUniversidade Federal de Santa Maria-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceCiência Rural-
Palavras-chave: dc.subjectHeart-
Palavras-chave: dc.subjectKidney-
Palavras-chave: dc.subjectLiver-
Palavras-chave: dc.subjectProtein extensor-
Palavras-chave: dc.subjectpH-shifting-
Título: dc.titleProtein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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