Recovery of proteins from beef bone and the functionality of these proteins in sausage batters

Abstract

Four solutions [4% sodium chloride (control), 4% sodium chloride with 0.3% sodium tripolyphosphate (STP), 0.3% tetrasodium pyrophosphate (TTP) or 0.05 M sodium hydroxide (NaOH)] were used to extract proteins from beef bones. Three bone solution ratios (1:1, 1:4 or 1:10), three bone types [vertebra (lumbar), rib (4–7) and leg (femur)] and two methods of protein recovery from the extraction slurries [dialysis against 0.03 M potassium phosphate buffer (pH 5.3) and acid precipitation] were evaluated. Solutions containing phosphates or NaOH were more effective in extracting protein than sodium chloride alone. Total protein recovery was highest from vertebra bones while extraction of proteins from leg bones resulted in the lowest recovery. A solution to bone ratio of 1 to 10 recovered more total protein from vertebra or rib bones than leg bones. Dialysis recovered more total protein from extraction solutions when the protein concentration was low. Acid precipitation, however, worked best if the protein concentration in the extraction solution was high. Extraction procedures resulted in some myosin degradation. Proteins extracted from beef bone materials and recovered by dialysis, performed equally as well as other commercially available proteins when added to a finely comminuted sausage product.