Evaluation of the Functional Properties of a Protein Isolate from and Its Application in a Meat Sausage

Overview

Journal Heliyon

Specialty Social Sciences

Date 2024 Jul 19

PMID 39027591

Authors

Mariana Ines Acateca-Hernandez

Aleida S Hernandez-Cazares

Juan Valente Hidalgo-Contreras

Maria Teresa Jimenez-Munguia

Ma Antonieta Rios-Corripio

Affiliations

Soon will be listed here.

Abstract

is a microalga that has been collected in Lake Texcoco in the Valley of Mexico since pre-Hispanic times and has been a traditional food source due to its high biomass production and protein content (50-60 %), making it promising for protein extraction. In this context, a protein isolate was obtained from powdered biomass of (PbAm) by alkaline solubilization (pH 11) and isoelectric precipitation (pH 4.2). protein isolate (AmPI) presented higher protein content (82.58 %) and total amino acids compared to PbAm. Functional properties of AmPI were evaluated in comparison with PbAm and soy protein isolate (SPI). Protein extraction resulted in a significant increase in protein solubility (PS) and foaming capacity (FC) of up to 87.78 % and 238.10 %, respectively. Emulsifying capacity (EC) of AmPI was superior to that of PbAm and SPI in pH range 5-7. Inclusion of AmPI as a partial substitute for SPI in the formulation of meat sausages was evaluated by implementing four treatments: T1 (15 % AmPI, 85 % SPI), T2 (10 % AmPI, 90 % SPI), T3 (5 % AmPI, 95 % SPI) and T4 (0 % AmPI, 100 % SPI). Although the texture attributes remained unchanged, a significant reduction in color parameters was observed as the concentration of AmPI increased. An inclusion of 15 % AmPI significantly enhanced the nutritional quality of meat sausages. Results highlight the excellent properties of AmPI, confirming as a promising protein source in the food industry.

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