Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.creatorCosta, Claudine Garcia Chaves da-
dc.creatorPaula, Marielle Maria de Oliveira-
dc.creatorMassingue, Armando Abel-
dc.creatorTorres Filho, Robledo de Almeida-
dc.creatorRamos, Eduardo Mendes-
dc.creatorCarneiro, João de Deus de Souza-
dc.identifier.citationCOSTA, C. G. C. da et al. Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study. Ciência Rural, Santa Maria, v. 49, n. 6, 2019.pt_BR
dc.description.abstractThis 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.pt_BR
dc.publisherUniversidade Federal de Santa Mariapt_BR
dc.rightsAttribution 4.0 International*
dc.rightsacesso abertopt_BR
dc.sourceCiência Ruralpt_BR
dc.subjectProtein extensorpt_BR
dc.titleProtein concentrates obtained from pig by-products using pH-shifting technique: a preliminary studypt_BR
Appears in Collections:DCA - Artigos publicados em periódicos

Files in This Item:
File Description SizeFormat 
ARTIGO_Protein concentrates obtained from pig by-products using.pdf1,54 MBAdobe PDFView/Open

This item is licensed under a Creative Commons License Creative Commons