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<p>The present study evaluated the technological, functional, and nutritional properties of porcine liver protein isolates (LPI) extracted in aqueous or saline solutions and with (LPIaq-N and LPIsal-N) or without (LPIaq and LPIsal) sodium nitrite added. Saline LPI had higher protein content than did aqueous LPI (90.83 vs. 87.99%), in addition to a greater proportion of salt-soluble proteins (50.22 vs. 43.12%). The colour hue (<i>h</i> = 61.0°) was the same for all isolates, while LPIsal-N had a less intense chroma value (<i>C</i>* = 26.25 vs. 34.1). The isolates had good emulsifying capacity and emulsion stability, with LPIsal-N had the best oil retention capacity (3.86 vs. 2.67%) and emulsifying activity index (1.40 vs. 1.53 m<sup>2</sup>/g). Nutritionally, the isolates contained a high iron content (740.5&#xa0;mg/kg), and all essential amino acids (EAA) above the required levels. A greater EAA index (40.55 vs. 55.30%) and estimated protein efficiency (136.49 vs. 119.88) were observed in LPIaq than LPIsal. The results indicate great potential for use of LPI as protein ingredient in emulsified meat products, due to its techno-functional properties, or as a food biofortified ingredient, due to its nutritional value.</p>

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Characterization of porcine liver protein isolates for use as techno-functional or biofortification ingredients in foods

  • 期刊论文

  • 发表日期：

    2025年7月18日

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  • Marielle M. O. Paula,
  • Lorrany R. Carmo,
  • Paulo R. Fontes,
  • Simone F. V. Cunha,
  • Alcinéia L. S. Ramos,
  • Eduardo M. Ramos

摘要

The present study evaluated the technological, functional, and nutritional properties of porcine liver protein isolates (LPI) extracted in aqueous or saline solutions and with (LPIaq-N and LPIsal-N) or without (LPIaq and LPIsal) sodium nitrite added. Saline LPI had higher protein content than did aqueous LPI (90.83 vs. 87.99%), in addition to a greater proportion of salt-soluble proteins (50.22 vs. 43.12%). The colour hue (h = 61.0°) was the same for all isolates, while LPIsal-N had a less intense chroma value (C* = 26.25 vs. 34.1). The isolates had good emulsifying capacity and emulsion stability, with LPIsal-N had the best oil retention capacity (3.86 vs. 2.67%) and emulsifying activity index (1.40 vs. 1.53 m2/g). Nutritionally, the isolates contained a high iron content (740.5 mg/kg), and all essential amino acids (EAA) above the required levels. A greater EAA index (40.55 vs. 55.30%) and estimated protein efficiency (136.49 vs. 119.88) were observed in LPIaq than LPIsal. The results indicate great potential for use of LPI as protein ingredient in emulsified meat products, due to its techno-functional properties, or as a food biofortified ingredient, due to its nutritional value.