Stability of sheep liver protein and effects of NaCl concentration on its functional characteristics

Authors

ZHANG Xiao-yan, School of Biotechnology and Food Science, Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
WU Zi-jian, School of Biotechnology and Food Science, Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
LU Jian-kang, School of Life Sciences, Tarim University, Alar, Xinjiang 843399, China
HOU Hui-jing, School of Food Engineering, Tianjin Tiens University, Tianjin 301700, China
LIU Hao-jie, School of Biotechnology and Food Science, Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
MENG Ling-li, School of Biotechnology and Food Science, Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
ZHAO Ying-tao, School of Art, Tianjin University of Commerce, Tianjin 300134, China

Abstract

Differential scanning calorimetry, laser particle size distribution instrument and other instrumental analysis methods were used to study the stability of sheep liver protein, as well as effects of NaCl content (0.0%, 1.8%, 3.6%) on sheep liver protein. Emulsifying & foaming properties, molecular weight distribution and surface hydrophobicity were evaluated. Results showed that with the increase of NaCl content, the surface hydrophobicity of water soluble liver proteins (WSLP) and salt soluble liver proteins (SSLP) also increased; the denaturation temperature of SSLP was 87.9 ℃, higher than that of WSLP (74.4 ℃), showing that SSLP had better thermal stability; and the particle size distribution of WSLP was narrower, and the absolute value of potential was less than SSLP; WSLP and SSLP both showed good emulsification performance and foam stability. The increase of NaCl content reduced the emulsification performance of WSLP, but had no obvious effects on the emulsification performance of SSLP. Adding 1.8% NaCl could increase the foaming ability of WSLP and SSLP without affecting their foaming stability. While a further increase in NaCl content (3.6%) would reduce the foaming ability and foaming stability.

Publication Date

3-28-2021

First Page

1

Last Page

6

DOI

10.13652/j.issn.1003-5788.2021.03.001

Recommended Citation

Xiao-yan, ZHANG; Zi-jian, WU; Jian-kang, LU; Hui-jing, HOU; Hao-jie, LIU; Ling-li, MENG; and Ying-tao, ZHAO (2021) "Stability of sheep liver protein and effects of NaCl concentration on its functional characteristics," Food and Machinery: Vol. 37: Iss. 3, Article 1.
DOI: 10.13652/j.issn.1003-5788.2021.03.001
Available at: https://www.ifoodmm.cn/journal/vol37/iss3/1

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