Characterization of Fractions from the Recovery of Bovine Lung Protein Using pH Shift Processing

S.A. Lynch; C. Alvarez; E. O’Neill; M. O’Sullivan; A.M. Mullen

Characterization of Fractions from the Recovery of Bovine Lung Protein Using pH Shift Processing

In: 63rd International Congress of Meat Science and Technology

Authors:

S.A. Lynch

S.A. Lynch ¹Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
²School of Food and Nutritional Science, University College Cork, Ireland; anne.mullen@teagasc.ie

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C. Alvarez

C. Alvarez ¹Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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E. O’Neill

E. O’Neill ²School of Food and Nutritional Science, University College Cork, Ireland; anne.mullen@teagasc.ie

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M. O’Sullivan

M. O’Sullivan ²School of Food and Nutritional Science, University College Cork, Ireland; anne.mullen@teagasc.ie

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, and

A.M. Mullen

A.M. Mullen ¹Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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Type:: Chapter

Pages:: 602–603

DOI:: https://doi.org/10.3920/9789086868605_267

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Protein was recovered from bovine lung using a pH shift process involving alkaline solubilisation and acid precipitation. Results show that protein can be successfully recovered using the pH shift process without generating salt in the final product. Bovine lung has a high protein and connective tissue content; while collagenous connective tissue was not solubilized, it was concentrated in the insoluble material and is recoverable by centrifugation. SDS PAGE showed similar protein profile for lung tissue, solubilized, and recovered protein but the precipitation process was not effective in recovering all protein ≤66Kda.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Characterization of Fractions from the Recovery of Bovine Lung Protein Using pH Shift Processing

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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