Evaluation of poultry protein isolate as a food ingredient: physicochemical properties and sensory characteristics of marinated chicken breasts.

The possibilities of replacing soy protein isolate (SPI) and reducing the amount of phosphate in marinated chicken breasts using poultry protein isolate (PPI) were investigated. PPI, prepared from mechanically separated turkey meat through the pH-shift technology, was used as a marinade ingredient for chicken breasts at 2 different concentrations (1.0% and 1.

Use of poultry protein isolate as a food ingredient: sensory and color characteristics of low-fat Turkey bologna.

Unlabelled: The potential of using poultry protein isolate (PPI) as a food ingredient to substitute either soy protein isolate (SPI) or meat protein in turkey bologna was investigated. PPI was prepared from mechanically separated turkey meat using pH-shift technology and the prepared PPI was added to turkey bologna at 2 different concentrations (1.5% and 2% dry weight basis).

Proteomics analysis of egg white proteins from different egg varieties.

The market of specialty eggs, such as omega-3-enriched eggs, organic eggs, and free-range eggs, is continuously growing. The nutritional composition of egg yolk can be manipulated by feed diet; however, it is not known if there is any difference in the composition of egg white proteins among different egg varieties. The purpose of the study was to compare the egg white proteins among six different egg varieties using proteomics analysis.

The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat.

The effect of various ingredients such as sodium chloride (NaCl), sodium tripolyphosphate (STPP) and β-glucan (BG) on the biochemical properties of chicken breast proteins during temperature assisted high pressure processing was studied. Total protein solubility revealed that 600MPa pressure and 40(o)C are critical for the denaturation of proteins in STPP samples. Increase in reactive sulfhydryl groups with pressure indicate the exposure of buried sulfhydryl groups.

Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM).

Unlabelled: Functional and rheological characteristics of acid- and alkali-extracted proteins from mechanically separated turkey meat (MSTM) have been investigated. Extractions were carried out at 4 pH values (2.5, 3.

Proteomic analysis of egg white proteins during storage.

Egg storage causes egg white to lose its viscous nature to form a thin liquid, commonly referred to as egg white thinning. To understand the mechanisms underlying egg white thinning, white-shell eggs were used in the present study to determine the proteome-level changes of egg white proteins occurred during storage. Egg white thinning was observed visually after 20 days of storage at ambient temperature (22 ± 2 °C) when the maximum number of proteome-level changes occurred.

Ovomucin - a glycoprotein with promising potential.

Ovomucin, accounting for ∼3.5% of total egg white protein, is responsible for the thick gel characteristics of liquid egg white. Besides its excellent foaming and emulsion capacities, it possesses anti-viral, anti-bacterial, anti-tumor and other bioactivities.

Co-extraction of egg white proteins using ion-exchange chromatography from ovomucin-removed egg whites.

Efficient isolation of egg white components is desired due to its potential uses. Existing methods mainly targeted on one specific protein; an attempt has been made in the study to co-extract all the valuable egg white components in a continuous process. Ovomucin was first isolated by our newly developed two-step method; the resultant supernatant obtained after ovomucin isolation was used as the starting material for ion-exchange chromatography.

A new method of separating ovomucin from egg white.

Ovomucin, a key component in maintaining the viscous nature of egg white, is a glycoprotein contributing to 2-4% of the total egg albumin protein. Preparation of pure ovomucin remains a challenge due to the presence of coprecipitated proteins, mainly ovalbumin and lysozyme. The objectives of the study were to determine the effect of different salt concentrations on the extractability of ovomucin and to develop a simple method to purify ovomucin that could be adapted for further scale-up production.