title: Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties.
abstract: Dried lung defatted with several solvents was texturized by extrusion cooking. The emulsifying capacity, water absorption capacity, and protein solubility, at different pH and MgCl(2) concentrations, of this material were determined prior to the after extrusion, as well as the texture profile analysis of the rehydrated extrudates. Solubility profile and emulsifying capacity of the lung proteins varied in relation to the solvent used in their defatting while the water absorption capacity was not affected. The extrusion of these materials promoted a higher solubilization of the protein fraction. The texture parameters of the extrudates studied and the solvent used to defat this material are related, indicating that the lipid-protein complex, left after solvent extraction, may play an important role in the texturization processof lung proteins.
authors: Faculdade de Ciências Farmacêuticas, USP, Depto. de Alimentos e Nutrição Experimental, Bloco 14, Cx.Postal 30.786, CEP 01051, São Paulo SP, Brazil.
authors: D H
authors: DH
authors: Bastos
authors: J A
authors: JA
authors: Arêas