Publications
Influence of the Processing on Composition, Protein Structure, and Techno-Functional Properties of Pork Byproduct Isolates Produced by Isoelectric Precipitation and Ultrafiltration–Diafiltration
- Date de publication : 2025-10-14
Référence
U. Berthelot, A. Commenges, V. Perreault, F. Libbrecht, I. Lachance, D. Mantovani, M-P. Létourneau-Montmigny, A. Doyen. 2025. Influence of the Processing on Composition, Protein Structure, and Techno-Functional Properties of Pork Byproduct Isolates Produced by Isoelectric Precipitation and Ultrafiltration–Diafiltration, ACS Food Science & Technology, 5, 4289-4300.
Information Complémentaire
Lien vers l'article: https://pubs.acs.org/doi/abs/10.1021/acsfoodscitech.5c00734
Mot(s) Clé(s)
Co-produit de porc Isolat protéique Précipitation isoélectrique Ultrafiltration-diafiltration Profil protéique Structure protéique Lipides Phospholipides Capacité gélifiante
Résumé
The valorization of pork slaughterhouse byproducts presents a promising strategy to reduce the substantial volume of waste generated by the meat industry. In this work, isoelectric precipitation (IEP) and ultrafiltration–diafiltration (UF-DF) were used to produce protein isolates from pork byproducts (PBPI). Both isolates had comparable protein contents (81.73–84.56%) and similar fatty acid profiles, but PBPI-UFDF exhibited better nutritional lipid indices. The amino acid profiles of both isolates exceeded the FAO recommendations. Structural analyses revealed that UF-DF better preserved protein structure, with higher surface hydrophobicity (538.04 vs 77.96 AU), free sulfhydryl content (60.14 vs 16.44 μmol/g), and denaturation temperature (146.04 vs 106.10 °C) compared to IEP. This translated into improved protein solubility across a broad range of pH range (40–95% vs 3–37%) and lower protein aggregation. PBPI-UFDF also showed superior gelation properties, highlighting its potential as a high-quality functional protein ingredient.
