Recovery and upgrading bovine rumen protein by extrusion: Effect of lipid content on protein disulphide cross-linking, solubility and molecular weight

Autor(es)

Vaz, L. C. M. A. ^[1] ; Areas, J. A. G. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Lab Bioquim & Propriedades Funcionais Alimentos, Fac Saude Publ, BR-01246904 Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: MEAT SCIENCE; v. 84, n. 1, p. 39-45, JAN 2010.
• Citações Web of Science: 7

Resumo

Bovine rumen protein with two levels of residual lipids (1.9% or 3.8%) was subjected to thermoplastic extrusion under different temperatures and moisture contents. Protein Solubility in different buffers, disulphide cross-linking and molecular weight distribution were determined on the extrudates. After extrusion, samples with 1.9% residual lipids content had a higher concentration of protein insoluble by undetermined forces, irrespective of feed moisture and processing temperature used. Lipid content of 3.8% in the feed material resulted in more protein participating in the extrudate network through non-covalent interactions (hydrophobic and electrostatic) and disulphide bonds. A small dependency of the extrusion process on moisture and temperature and a marked dependency on lipid content, especially phospholipid, was observed, Electrophoresis under non-reducing conditions showed that protein extrusion with low feed moisture promoted high molecular breakdown inside the barrel, probably due to intense shear force, and further protein aggregation at the die end. (C) 2009 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 07/03896-4 - Isolado protéico de amaranto (Amaranthus cruentus L., BRS-Alegria): avaliação de suas propriedades funcionais e identificação de peptídeos bioativos
• Beneficiário: José Alfredo Gomes Arêas
• Modalidade de apoio: Auxílio à Pesquisa - Regular