EXTRACTION OF SALT AND ALKALI-SOLUBLE PROTEINS FROM MECHANICALLY DEBONED TURKEY RESIDUE - EFFECT OF SOME VARIABLES USING RESPONSE-SURFACE METHODOLOGY

被引：5

作者：

FONKWE, LG ^{[1
]}

SINGH, RK ^{[1
]}

机构：

[1] PURDUE UNIV,DEPT FOOD SCI,W LAFAYETTE,IN 47907

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1994年 / 18卷 / 01期

关键词：

D O I：

10.1111/j.1745-4549.1994.tb00241.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Response surface methodology was used to study the extraction of proteins from mechanically deboned turkey residue (MDTR). The extraction conditions investigated were the solvent/MDTR (vol/wt) ratio, the duration of extraction, and the temperature and pH of the extraction medium. During the extraction of proteins from MDTR using an aqueous 1% sodium chloride solution, the amount of proteins extracted increased with increase in solvent/MDTR ratio, extraction temperature and pH. However, extractions carried out for longer than about 30 min did not increase the amount of proteins extracted into solution. Maximum extraction was achieved using a solvent/MDTR ratio of 5, and a duration of extraction of about 16 min at 37C and pH 10, leading to the extraction of 9.58 mg proteins per gram MDTR. This represented 5% of the total MDTR proteins.

引用

页码：47 / 60

页数：14

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