The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. CL Protein Extraction
2.2.2. Recovery Yield
2.2.3. Particle Size and Distribution
2.2.4. Preparation of Emulsions
2.2.5. Emulsion Activity
2.2.6. Emulsion Stability
2.2.7. Optical Microscopy Observation
2.2.8. Statistical Analysis
3. Results and Discussion
3.1. Recovery Yield
3.2. Particle Size and Distribution
3.3. Emulsion Activity Index (EAI)
3.4. Emulsion Stability Index (ESI)
3.5. Microscopic Observation of Emulsion
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Solubilization and Precipitation pH | D3,2 (μm) | D4,3 (μm) |
---|---|---|
pH 10.5, 5.0 | 13.056 ± 0.20 f | 39.954 ± 0.52 d |
pH 10.5, 5.5 | 10.635 ± 0.04 h | 23.539 ± 0.07 ef |
pH 10.5, 6.0 | 9.197 ± 0.50 i | 14.576 ± 0.14 h |
pH 11.0, 5.0 | 11.008 ± 0.48 gh | 25.425 ± 0.71 e |
pH 11.0, 5.5 | 11.358 ± 0.02 g | 19.172 ± 0.04 g |
pH 11.0, 6.0 | 14.525 ± 0.05 e | 22.589 ± 0.07 f |
pH 11.5, 5.0 | 15.153 ± 0.56 d | 45.534 ± 1.88 c |
pH 11.5, 5.5 | 18.376 ± 0.12 b | 44.563 ± 0.92 c |
pH 11.5, 6.0 | 17.794 ± 0.14 c | 39.743 ± 0.99 d |
pH 12.0, 5.0 | 14.075 ± 0.42 e | 39.858 ± 1.22 d |
pH 12.0, 5.5 | 19.849 ± 0.12 a | 53.654 ± 0.43 a |
pH 12.0, 6.0 | 18.499 ± 0.22 b | 49.069 ± 3.45 b |
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Pu, S.; Yin, C.; Zhang, X.; Zhang, Y.; Lu, N.; Xiong, G. The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes. Foods 2022, 11, 1644. https://doi.org/10.3390/foods11111644
Pu S, Yin C, Zhang X, Zhang Y, Lu N, Xiong G. The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes. Foods. 2022; 11(11):1644. https://doi.org/10.3390/foods11111644
Chicago/Turabian StylePu, Shunchang, Cong Yin, Xingguo Zhang, Yu Zhang, Ning Lu, and Guoyuan Xiong. 2022. "The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes" Foods 11, no. 11: 1644. https://doi.org/10.3390/foods11111644