title: Effects of ultrasound-assisted alkaline extraction on the physiochemical and functional characteristics of chicken liver protein isolate.
abstract: This research investigated the physiochemical and functional characteristics of chicken liver protein isolate, which was extracted by alkali (CLPI) and ultrasound-assisted alkali (UCLPI), respectively. Protein yield of UCLPI was increased by 55.4% over that of CLPI (P < 0.05). Several amino acids were significantly higher and methionine was lower in UCLPI (P < 0.05). Ultrasound treatment reduced the particle size and prolonged the stability of the protein isolate during 7 d storage. Lower pH and a higher amount of total solubilized proteins (68.5%) were found in UCLPI by comparison with CLPI (61.8%). Surface hydrophobicity increased greatly by 63.0% compared with CLPI, but the total/reactive sulfhydryl groups and the primary structure molecular weight profile between them were not significantly different (P > 0.05). However, the enthalpy of denaturation in UCLPI decreased by 41.7%, which was related to the changes in its second structure. This resulted in better water/oil holding capacity and emulsifying properties for UCLPI. The changed physiochemical characteristics and improved functional properties of UCLPI demonstrated the potential utilization of ultrasound-assisted alkaline extraction in the food industries.
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: Y
authors.initials: Y
authors.lastname: Zou
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: P P
authors.initials: PP
authors.lastname: Li
authors.affiliation: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, PR China.
authors.forename: K
authors.initials: K
authors.lastname: Zhang
authors.affiliation: College of Food Science and Engineering, Yangzhou University, Yangzhou 225009, PR China.
authors.forename: L
authors.initials: L
authors.lastname: Wang
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: M H
authors.initials: MH
authors.lastname: Zhang
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: Z L
authors.initials: ZL
authors.lastname: Sun
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: C
authors.initials: C
authors.lastname: Sun
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: Z M
authors.initials: ZM
authors.lastname: Geng
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: W M
authors.initials: WM
authors.lastname: Xu
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: D Y
authors.initials: DY
authors.lastname: Wang
mesh_terms: D000468:Alkalies / Q000737:chemistry; D000818:Animals; D030161:Avian Proteins / Q000378:metabolism*; D002645:Chickens; D005511:Food Handling / Q000379:methods*; D008099:Liver / Q000502:physiology*; D008460:Meat / Q000032:analysis*; D014463:Ultrasonography / Q000662:veterinary
chemical_list: D000468:Alkalies; D030161:Avian Proteins
keywords: extraction; functional characteristics; physiochemical property; protein; ultrasound