Efeito do tempo e da temperatura na extração de isolado protéico da carne de frango

Abstract

The protein isolate is obtained by chemical hydrolysis of the protein, and this can be used in a wide variety of food products, including milk replacers, protein supplements, stabilizers and flavor enhancers in beverages, among others, being used both as food as in animals. The objective of this work was to study the variation of time and temperature on the extraction process of myofibrillar proteins of chicken meat with salt solutions. The muscle tissue of chicken showed an average content of 21 to 22 % protein. The myofibrillar proteins were extracted from breast fillets, using the technique of differential centrifugal in tampon solution with different salt concentrations. Were developed four experiments with different ranges of time and temperature of extraction. At the end of each experiment, the samples were sent to the achievement of protein and moisture, where it was possible to verify that the experiment with shorter extraction if differ statistically from others in relation to the protein and moisture. As there were no changes in the levels of protein and moisture obtained from other experiments, was repeated the experiment which the parameters are the same extraction methodology which was used for this work and then was determined the proximate composition of protein isolate. The proximate composition of the isolated protein was 12,97 % of protein, 1,46 % of fat, 85,21 % of moisture and 0,62 % of ash. It is estimated that after the drying of the isolated protein, the protein medium would be 87,69 %. Although the results were not totally conclusive for the final content of myofibrillar proteins they reflected the efficacy of the method.