Chemical Composition and Some Functional Properties of Beef Lung Protein Concentrate Extracted by Alkaline Method

Jurnal Ilmu dan Teknologi Hasil Ternak

Khotibul Umam Al Awwaly¹  Wayan Tunas Artama²  Yuny Erwanto²  Suharjono Triatmojo³ 

[1] Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya;Fakultas Kedokteran Hewan Universitas Gadjah Mada;Fakultas Peternakan Universitas Gadjah Mada;

关键词: Beef lung protein, functional properties, foaming ability and stability, emulsifying ability and stability;   

DOI  :  10.21776/ub.jitek.2015.010.02.6

来源: DOAJ

【 摘 要 】

This research was carried out to examine the functional properties of beef lung protein concentrates. The extraction was performed as a function of pH and time. The pI method was applied in the precipitation of proteins from beef lung. Beef lung protein concentrates contained 85.13% protein. The functional properties of the protein concentrates were compared to those of some commercial ingredients as whey protein concentrates, and casein. Protein from beef lung exhibited better foaming property than casein and better emulsifying property than whey protein. The use of beef lung proteins appears to be an interesting opportunity to obtain added value slaughterhouse by-products.

【 授权许可】

Unknown