Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties

Meat Science

Volumn 79, Issue 4, 2008, Pages 640-647

  Selmane, Darine ^a   Christophe, Vial ^a   Gholamreza, Djelveh ^a  

^a UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Functional properties; Meat proteins; Protein extraction; Slaughterhouse by products

Indexed keywords

EID: 44949106349     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.10.029     Document Type: Article

References (15)

1. Boles J.A., Rathgeber B.M., and Shand P.J. Recovery of proteins from beef bone and the functionality of these proteins in sausage batters. Meat Science 55 (2000) 223-231
2. Coffman C.W., and Garcia W.W. Functional properties amino acid composition protein isolate from mug bean flour. Journal of Food Technology 12 (1977) 473-484
3. Dailloux S., Djelveh G., Peyron A., and Oulion C. Rheological behaviour of blood plasmas concentrated by ultrafiltration and by evaporation in relation to liquid-gel transition temperature. Journal of Food Engineering 55 (2002) 35-39
4. Dickinson E., and Stainsby G. Colloids in foods (1982), Applied Science Publishers, London, UK
5. Fonkwe L.G., and Singh R.K. Protein recovery from mechanically deboned turkey residue by enzymatic hydrolysis. Process Biochemistry 31 (1996) 605-616
6. French Institute for Nutrition. Dossiers scientifiques de l'Institut Français pour la Nutrition, (Mai 1997). Dossier Scientifique N9 bis. Les protéines. Tome 2: Caractéristiques des différentes sources de protéines alimentaires.
7. Gault N.F.S., and Lawrie R.A. Efficiency of protein extraction and recovery from meat industry by-products. Meat Science 4 (1980) 167-190
8. Gómez-Juárez C., Castellanos R., Ponce-Noyola T., Calderón V., and Figueroa J. Protein recovery from slaughterhouse wastes. Bioresource Technology 70 (1999) 129-133
9. Ledward D.A., and Lawrie R.A. Recovery and utilization of by-product proteins of the meat industry. Journal of Chemical Technology & Biotechnology 34B (1984) 223-228
10. Liu, D. C. (2002). Better utilization of by-products from the meat industry. http://www.agnet.org/library/eb/515/.
11. Masters K. Spray drying. 2nd ed. (1976), Geo Goodwin, London, UK
12. Moure A., Dominguez H., Zuniga M.E., Soto C., and Chamy R. Characterisation of protein concentrates from pressed cakes of Gueniva avellana (Chilean hazelnut). Food Chemistry 78 (2002) 179-186
13. Noordman T.R., Ketelaar T.H., Donkers F., and Wesselingh J.A. Concentration and desalination of proteins solutions by ultrafiltration. Chemical Engineering Science 57 (2002) 693-703
14. Nuckles R.O., Smith D.M., and Merkel R.A. Meat by-product protein composition and functional properties in model systems. Journal of Food Science 55 (1990) 640-643
15. Walstra P. Physical chemistry of foods (2003), Marcel Dekker, New York, USA