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INDEXED IN INDEX COPERNICUS - ICI Journals Master List 2016 - IJCRAR--ICV 2016: 81.15 For more details click here

Abstract            Volume:4  Issue-12  Year-2016         Original Research Articles


Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcret@gmail.com

Chemical Composition and Functional Properties of Recovered Proteins from Beef Liver
Khothibul Umam Al Awwaly1*, Yuny Erwanto2, Wayan Tunas Artama3 and Rusman2

1Animal Product Tech. Department, Faculty of Animal Husbandry University of Brawijaya and Student of Post Graduate Program at Animal Science, Fac. of Animal Science and Industry, Gadjah Mada University, Yogyakarta, 55281, Indonesia

2Faculty of Animal Science and Industry, Gadjah Mada University, Yogyakarta, 55281, Indonesia

3Faculty of Veterinary Medicine, Gadjah Mada University, Yogyakarta, 55281, Indonesia
*Corresponding author
Abstract:

This research was aimed to examine the functional properties of beef liver protein concentrates. The extraction was conducted as a function of pH and time. The pI method was applied in the purification of proteins from beef livers. Protein content of the beef liver protein concentrates was 68.69%. The functional properties of the protein concentrates were compared to those of some commercial ingredients as whey protein concentrates, and casein. Protein from beef liver exhibited better foaming properties than casein. The use of by-product proteins appears to be an interesting opportunity to obtain added value slaughterhouse by-products.

Keywords: Beef liver protein, functional properties, foaming ability and stability, emulsifying ability and stability.
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How to cite this article:

Khothibul Umam Al Awwaly, Yuny Erwanto, Wayan Tunas Artama and Rusman. 2016. Chemical Composition and Functional Properties of Recovered Proteins from Beef Liver.Int.J.Curr.Res.Aca.Rev. 4(12): 150-158
doi: http://dx.doi.org/10.20546/ijcrar.2016.412.014
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.


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