Abstract
The goal of this work is to explore if pH-shift processing could be used as a cold refinery technique to manufacture pig brain protein isolate (PI). Pig brain protein had the highest solubility at pH 2 (acid method) and pH 12 (alkaline method). As the protein solution’s zeta-potential was near 0 with the lowest solubility, pH 5.0 was chosen as the precipitation pH. Alkaline process produced a 32% dry matter yield with phospholipid content of 35 mg/100 g. The alkaline-made PI was better at forming soft gels and had good emulsifying and foaming capabilities. Although the acid-made PI included less residual lipid and total haem protein and was whiter in colour, it could not be gelled. Acid-made PI was more prone to lipid oxidation with a poorer ability to function as an emulsifier and foaming agent. Thus, functional proteins from pig brain may be isolated using the alkaline pH-shift technique.
Highlights
The issue of food sustainability and food security has existed among human societies due to an expanding worldwide population, and an increase in food demand is projected by 2050, leading to a lack of animal-based protein supply from farmed livestock [1]
The results revealed that AcidPPI had higher lipid oxidation than Alk-pH-shiftmade protein isolate (PPI) after heating (p < 0.05)
Pig brain can be used as a protein source
Summary
The issue of food sustainability and food security has existed among human societies due to an expanding worldwide population, and an increase in food demand is projected by 2050, leading to a lack of animal-based protein supply from farmed livestock [1]. Increased pork consumption produces by-products such as blood, bone, bristle, fat trimming, viscera, and brain [5–7]. Between 60 and 70% of the slaughtered carcass is made up of by-products, with around 40% edible and 20% inedible [7]. Some of these by-products are traditionally used in some countries around the world in a variety of recipes [6] and can be effectively value-added using additional processes such as thermal, chemical, centrifugation, washing, and combined processes to produce lard, flavour concentrate, plasma, red blood cells, gelatin, protein hydrolysates, and others [7–9]. Despite the fact that pig brain is a common by-product of slaughtering and pork processing, it has yet to be widely employed, for human consumption [10]. Gravy, stew, curry, and fried meals have been identified as the principal methods of employing pig brain
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