Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates

M. Shafiur Rahman, Gwang woong Go, Jin Kyu Seo, Khalid Gul, Sung Gil Choi, Han Sul Yang

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

Consumer demand for proteins from animal sources has been increasing with economic growth of the populations. Freeze-dried ground bovine heart was treated using supercritical-CO2 (SC–CO2) at different pressures (20, 30 and 40 MPa) and hexane to produce a protein concentrate. Thiol concentration, structural and gelling properties of the control bovine heart and bovine heart protein concentrates (BHPCs) were investigated. SC-CO2 treatment at 20 MPa led to an increased (p < 0.05) thiol (–SH) content (74.08 nmol/mg protein) than those for the control and other BHPCs. Fourier–transform infrared (FT–IR) spectroscopy showed increased secondary structure of α–helix and parallel β–sheet content for SC-CO2–treated bovine heart protein when compared to the control and hexane–treated bovine heart protein. Integrated light scattering in protein suspension showed SC-CO2–treated samples had higher cumulative values (Q3) and density (q3) for the particle size distribution. SC-CO2–treated BHPC had better physicochemical properties without structural deterioration of proteins resulting in increased functional properties such as solubility (31.08 g/100 g bovine heart), viscosity and gelling capacity (least gelation concentration 10 g/100 mL water). Bovine heart proteins may serve as a good source of quality proteins for different food applications.

Original languageEnglish
Pages (from-to)175-181
Number of pages7
JournalLWT
Volume111
DOIs
StatePublished - 2019 Aug

Keywords

  • Bovine heart protein concentrate
  • Gelling properties
  • Structural characteristics
  • Supercritical-CO
  • Thiol concentration

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