Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent

M. Shafiur Rahman, Khalid Gul, Han Sul Yang, Jiyeon Chun, William L. Kerr, Sung Gil Choi

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

BACKGROUND: Consumer demand for low-fat foods has been increasing as a result of attempts to reduce obesity and chronic diseases. Bovine heart was defatted using supercritical CO2 (SC-CO2) at different pressures together with solvent extraction to produce a protein-based functional ingredient for low-fat food products. Thermal and functional characteristics of control and defatted samples were compared. RESULTS: Supercritical CO2 treatment at high pressure results in more removal of fat, producing a protein-rich defatted bovine heart (DBH). The differential scanning calorimeter (DSC) thermograms and SDS-PAGE bands for SC-CO2-treated DBHs were similar to those of the control sample, indicating high protein stability and better functionality. Hexane-treated DBH showed no major thermal peaks and very diffuse bands in SDS-PAGE, indicating denaturation of proteins during solvent extraction. No denaturation of proteins in SC-CO2-treated DBHs resulted in significantly higher water/oil absorption capacities (3320.00 and 2630.00 g kg−1, respectively), total soluble solids (822.20 and 208.71 g kg−1 at pH 3.5 and 6.5, respectively), foaming capacities (149.37%), and emulsion activity (66.89%) than the hexane-treated DBH. CONCLUSION: Supercritical CO2 treatment of DBH led to higher thermal stability and functional properties than the control and hexane-treated DBH. Defatted bovine heart using SC-CO2 can be a functional ingredient for various low-fat and high-protein food products for health-conscious consumers.

Original languageEnglish
JournalJournal of the Science of Food and Agriculture
DOIs
Publication statusAccepted/In press - Jan 1 2018

Keywords

  • bovine heart
  • functional characteristics
  • organic solvent
  • supercritical-CO
  • thermal stability

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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