- -

Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver

Mostrar el registro sencillo del ítem

Ficheros en el ítem

dc.contributor.author Abril-Gisbert, Blanca es_ES
dc.contributor.author Sanchez-Torres, E.A. es_ES
dc.contributor.author Toldrà Alegret, Mònica es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.contributor.author Garcia-Perez, J.V. es_ES
dc.date.accessioned 2023-07-13T18:02:18Z
dc.date.available 2023-07-13T18:02:18Z
dc.date.issued 2022-07-01 es_ES
dc.identifier.uri http://hdl.handle.net/10251/194932
dc.description.abstract [EN] Porcine liver has a high nutritional value and is rich in proteins, minerals, and vitamins, making it an interesting co-product to alleviate the growing global demand for protein. The objective of this study was to analyze how the drying and defatting processes of porcine liver affect the physicochemical and techno-functional properties of its proteins. Two drying temperatures (40 and 70 °C) were studied, and dried samples were defatted using organic solvents. The drying process turned out to be an effective method for the stabilization of the protein fraction; however, when the drying temperature was high (70 °C), greater protein degradation was found compared to drying at a moderate temperature (40 °C). Regarding the defatting stage, it contributed to an improvement in certain techno-functional properties of the liver proteins, such as the foaming capacity (the average of the dried and defatted samples was 397% higher than the dried samples), with the degree of foaming stability in the liver dried at 40 °C and defatted being the highest (13.76 min). Moreover, the emulsifying capacity of the different treatments was not found to vary significantly (p > 0.05). Therefore, the conditions of the drying and defatting processes conducted prior to the extraction of liver proteins must be properly adjusted to maximize the stability, quality, and techno-functional properties of the proteins. es_ES
dc.description.sponsorship This research was financially supported by the "Ministerio de Economia y Competitividad (MINECO)" and the "Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)" in Spain (Projects RTA2017-00024-C04-03 and RTA2017-00024-C04-02). es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Biomolecules es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Porcine liver es_ES
dc.subject Liver protein es_ES
dc.subject Drying es_ES
dc.subject Defatting es_ES
dc.subject Physicochemical characteristics es_ES
dc.subject Techno-functional properties es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/biom12070926 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AGENCIA ESTATAL DE INVESTIGACION//RTA2017-00024-C04-03//TECNOLOGIAS EMERGENTES PARA LA OBTENCION DE ZINC-PROTOPORFINA Y PROTEINAS FUNCIONALES A PARTIR DE CO-PRODUCTOS CARNICOS/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI//RTA2017-00024-C04-02/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Abril-Gisbert, B.; Sanchez-Torres, E.; Toldrà Alegret, M.; Benedito Fort, JJ.; Garcia-Perez, J. (2022). Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver. Biomolecules. 12(7). https://doi.org/10.3390/biom12070926 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/biom12070926 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 12 es_ES
dc.description.issue 7 es_ES
dc.identifier.eissn 2218-273X es_ES
dc.identifier.pmid 35883483 es_ES
dc.identifier.pmcid PMC9312803 es_ES
dc.relation.pasarela S\468405 es_ES
dc.contributor.funder AGENCIA ESTATAL DE INVESTIGACION es_ES
dc.contributor.funder Agencia Estatal de Investigación es_ES
dc.contributor.funder Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria es_ES
upv.costeAPC 1759 es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem