Comparison of the Acidic and Alkaline Treatment on Emulsion Composite Gel Properties of the Proteins Recovered from Chicken Breast by Isoelectric Solubilization/Precipitation Process

Journal of Food Processing and PreservationVolume 41, Issue 3 e12884 Original Article Comparison of the Acidic and Alkaline Treatment on Emulsion Composite Gel Properties of the Proteins Recovered from Chicken Breast by Isoelectric Solubilization/Precipitation Process Xue Zhao, Xue Zhao Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, 210095 People's Republic of ChinaSearch for more papers by this authorYu-Feng Zou, Yu-Feng Zou Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, 210095 People's Republic of ChinaSearch for more papers by this authorJun-Jie Shao, Jun-Jie Shao Freshwater Fisheries Research Institute of Jiangsu Province, Nanjing, 210017 People's Republic of ChinaSearch for more papers by this authorXing Chen, Xing Chen Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, 210095 People's Republic of ChinaSearch for more papers by this authorMin-Yi Han, Min-Yi Han Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, 210095 People's Republic of ChinaSearch for more papers by this authorXing-Lian Xu, Corresponding Author Xing-Lian Xu xlxus@njau.edu.cn Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, 210095 People's Republic of ChinaCorresponding author. TEL: + 86 025 84395939, FAX: + 86 025 84395730; EMAIL: xlxus@njau.edu.cnSearch for more papers by this author Xue Zhao, Xue Zhao Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, 210095 People's Republic of ChinaSearch for more papers by this authorYu-Feng Zou, Yu-Feng Zou Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, 210095 People's Republic of ChinaSearch for more papers by this authorJun-Jie Shao, Jun-Jie Shao Freshwater Fisheries Research Institute of Jiangsu Province, Nanjing, 210017 People's Republic of ChinaSearch for more papers by this authorXing Chen, Xing Chen Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, 210095 People's Republic of ChinaSearch for more papers by this authorMin-Yi Han, Min-Yi Han Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, 210095 People's Republic of ChinaSearch for more papers by this authorXing-Lian Xu, Corresponding Author Xing-Lian Xu xlxus@njau.edu.cn Key Laboratory of Animal Products Processing, College of Food Science and Technology, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, 210095 People's Republic of ChinaCorresponding author. TEL: + 86 025 84395939, FAX: + 86 025 84395730; EMAIL: xlxus@njau.edu.cnSearch for more papers by this author First published: 04 July 2016 https://doi.org/10.1111/jfpp.12884Citations: 6Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The functional properties of gels and emulsion composite gels made from chicken breast protein recovered at different pH strategies (at pH 3.5 called C3.5, at pH 11 called C11 and chicken breast mince as the control called CON) were compared. Alkali-extracted proteins performed significantly better (P < 0.05) in gel strength properties, compared with acid-extracted proteins. However, the acid-processed protein showed superior flavor qualities (P < 0.05) and similar (P > 0.05) water retention capacity. The isoelectric solubilization and precipitation (ISP)-extracted protein with fat addition presented more favorable qualities in terms of better flavor and smoother taste, whereas the addition of fat significantly reduced strength of alkaline-aided protein gels. Meanwhile, the alkaline-aided exhibited appreciable emulsion stability level (P < 0.05) rather than acid-aided. The results presented that protein obtained from ISP method is more suitable to be applied for developing emulsion-type products. Alkaline-aided protein showed better qualities than acid-aided protein. Practical Applications Isoelectric solubilization and precipitation (ISP) processing has been attempted for improving protein gelation properties. However, little is known about the emulsion properties of the ISP-extracted protein. Furthermore, the function properties of the emulsion composite gel made by the protein were not fully investigated yet. This study investigates the function properties of protein from chicken breast extracted by ISP methods. According to the obtained data, the ISP method was suitable for applying to manufacture emulsion-type product. Enhancing the product function properties is important to the meat industry. Citing Literature Volume41, Issue3June 2017e12884 RelatedInformation