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Chemical Composition and Some Functional Properties of Beef Lung Protein Concentrate Extracted by Alkaline Method

This research was carried out to examine the functional properties of beef lung protein concentrates. The extraction was performed as a function of pH and time. The pI method was applied in the precipitation of proteins from beef lung. Beef lung protein concentrates contained 85.13% protein. The fun... Full description

Journal Title: Jurnal Ilmu dan Teknologi Hasil Ternak 01 March 2017, Vol.10(2), pp.54-62
Main Author: Khotibul Umam Al Awwaly
Other Authors: Suharjono Triatmojo , Wayan Tunas Artama , Yuny Erwanto
Format: Electronic Article Electronic Article
Language: ind
Subjects:
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1978-0303 ; E-ISSN: 2338-1620 ; DOI: 10.21776/ub.jitek.2015.010.02.6
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recordid: doaj_soai_doaj_org_article_a79129c150f44087a5e754c67bfee53a
title: Chemical Composition and Some Functional Properties of Beef Lung Protein Concentrate Extracted by Alkaline Method
format: Article
creator:
  • Khotibul Umam Al Awwaly
  • Suharjono Triatmojo
  • Wayan Tunas Artama
  • Yuny Erwanto
subjects:
  • Beef Lung Protein, Functional Properties, Foaming Ability and Stability, Emulsifying Ability and Stability
ispartof: Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2017, Vol.10(2), pp.54-62
description: This research was carried out to examine the functional properties of beef lung protein concentrates. The extraction was performed as a function of pH and time. The pI method was applied in the precipitation of proteins from beef lung. Beef lung protein concentrates contained 85.13% protein. The functional properties of the protein concentrates were compared to those of some commercial ingredients as whey protein concentrates, and casein. Protein from beef lung exhibited better foaming property than casein and better emulsifying property than whey protein. The use of beef lung proteins appears to be an interesting opportunity to obtain added value slaughterhouse by-products.
language: ind
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1978-0303 ; E-ISSN: 2338-1620 ; DOI: 10.21776/ub.jitek.2015.010.02.6
fulltext: fulltext_linktorsrc
issn:
  • 1978-0303
  • 19780303
  • 2338-1620
  • 23381620
url: Link


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titleChemical Composition and Some Functional Properties of Beef Lung Protein Concentrate Extracted by Alkaline Method
creatorKhotibul Umam Al Awwaly ; Suharjono Triatmojo ; Wayan Tunas Artama ; Yuny Erwanto
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subjectBeef Lung Protein, Functional Properties, Foaming Ability and Stability, Emulsifying Ability and Stability
descriptionThis research was carried out to examine the functional properties of beef lung protein concentrates. The extraction was performed as a function of pH and time. The pI method was applied in the precipitation of proteins from beef lung. Beef lung protein concentrates contained 85.13% protein. The functional properties of the protein concentrates were compared to those of some commercial ingredients as whey protein concentrates, and casein. Protein from beef lung exhibited better foaming property than casein and better emulsifying property than whey protein. The use of beef lung proteins appears to be an interesting opportunity to obtain added value slaughterhouse by-products.
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description

This research was carried out to examine the functional properties of beef lung protein concentrates. The extraction was performed as a function of pH and time. The pI method was applied in the precipitation of proteins from beef lung. Beef lung protein concentrates contained 85.13% protein. The functional properties of the protein concentrates were compared to those of some commercial ingredients as whey protein concentrates, and casein. Protein from beef lung exhibited better foaming property than casein and better emulsifying property than whey protein. The use of beef lung proteins appears to be an interesting opportunity to obtain added value slaughterhouse by-products.

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This research was carried out to examine the functional properties of beef lung protein concentrates. The extraction was performed as a function of pH and time. The pI method was applied in the precipitation of proteins from beef lung. Beef lung protein concentrates contained 85.13% protein. The functional properties of the protein concentrates were compared to those of some commercial ingredients as whey protein concentrates, and casein. Protein from beef lung exhibited better foaming property than casein and better emulsifying property than whey protein. The use of beef lung proteins appears to be an interesting opportunity to obtain added value slaughterhouse by-products.

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