title: Chemical, rheological and surface morphologic characterisation of spent hen proteins extracted by pH-shift processing with or without the presence of cryoprotectants.
abstract: The chemical and rheological properties of spent hen proteins recovered by acid and alkaline extraction have been studied with/without cryoprotectants (CP) after 3 weeks of frozen storage. Four pH values (2.0, 2.5, 11.5, and 12.0) were used for extraction. CP addition prevented freeze-induced denaturation and oxidation in all extracted proteins, as revealed by significant increases in reactive sulphydryl groups (p<0.0001), and a decrease in the formation of carbonyl groups (p<0.0001). The alkaline extracted proteins with CP formed more viscoelastic gels compared to the others, while samples without CP failed to form a gel network. FTIR of the protein isolates with CP showed a protective effect on the secondary structure of the isolated proteins. Scanning electron micrographs showed a protective shield of CP around the isolated proteins.
authors.affiliation: Department of Agricultural, Food and Nutritional Science (AFNS), Faculty of Agricultural, Life and Environmental Sciences (ALES), University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, Alberta, Canada T6G 2P5.
authors.forename: Henan
authors.initials: H
authors.lastname: Wang
authors.forename: Jianping
authors.initials: J
authors.lastname: Wu
authors.forename: Mirko
authors.initials: M
authors.lastname: Betti
mesh_terms: D000818:Animals; D002645:Chickens; D003451:Cryoprotective Agents / Q000737:chemistry*; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D011506:Proteins / Q000737:chemistry* / Q000302:isolation & purification; D012212:Rheology
chemical_list: D003451:Cryoprotective Agents; D011506:Proteins