Recovery of emulsifying and gelling protein from waste chicken exudate by using a sustainable pH-shifting treatment

• Published in: Food chemistry 2022-09, Vol.387, p.132886-132886, Article 132886
• Main Authors: Jiang, Yinghan, Zhang, Cangping, Zhao, Xue, Xu, Xinglian
• Format: Article
• Language: English
• Subjects: Animals; Chicken exudate; Chickens; Emulsions; Exudates and Transudates; Functional properties; Gels; Hydrogen-Ion Concentration; pH-shifting; Proteins; Recovery efficiency
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.132886

[Display omitted] •Chicken exudate contains a part of functional myofibrillar protein.•pH-shifting methods are successfully applied in recovering protein from exudate.•Using GDL during acidification could improve the efficiency of recovery.•Ca(OH)2-GDL treated allowed isolates to obtain better gelation properties. The inevitably generated chicken exudate was usually unconsciously discarded, leading to protein waste and environmental pollution. The study is performed to reveal the loss and constitute of different sourced exudate (purge exudate/defrozen exudate, PE/DE), investigate the efficiency of various pH-shifting strategies (Method I: NaOH-HCl, Method II: Ca(OH)2-Critric acid, and Method III: Ca(OH)2-Glucono δ-lactone) in recovering selected exudate, and evaluate the functionality of these recovered protein isolates. Accordingly, PE and DE shared greatly similar (P > 0.05) lipid and ash content. Despite sarcoplasmic protein, there are a small amount of functional myofibrillar protein in the exudate samples. During extraction, Method III had higher recovery yield (85.5%) than other two groups, but the isolates contained higher level of moisture. The protein isolates treated with Method II exhibited highest emulsion ability, while the Method III treated group obtained best gelation properties. Overall, pH-shifting could recover functional protein from chicken exudate for industrial application.