Determination of the concentration of different solvents systems in the protein solubilization of meat analogue

作者：Schmiele Marcio^*; Araujo Thiago Lopes; Gurgueira Monica Dubas; Chang Yoon Kil

来源：Ciencia Rural, 2015, 45(6): 1120-1125.

DOI：10.1590/0103-8478cr20131630

• protein solubility
• protein-protein interaction
• meat analogue
• soy protein
• vital gluten

The use of specific solvents for protein extraction determines the type of chemical reaction, which occurs between the protein components, mainly when the protein was submitted to thermal treatment, such as thermoplastic extrusion, a technology with high versatility, low cost and high throughput and without effluent generation. However, it is necessary to use adequate solvents concentration in order to maximize the protein extraction. The aim of this research was to evaluate the protein solubilization of meat analogue based on isolate soy protein and vital gluten submitted to thermoplastic extrusion process at low moisture content (23%) and high moisture content (60%). The solvents used were: phosphate buffer (pH 7.5) at 10, 20, 40, 60, 80 and 100mM, sodium dodecyl sulphate at 1, 2, 3, 4 and 5%, beta-mercaptoethanol at 1, 2, 3 and 4%, Triton X-100 at 1, 2, 3 and 4% and urea at 6, 7, 8, 9 and 10M. All the chemical reagents were dissolved or solubilized in phosphate buffer 40mM (pH 7.5). The results showed that the highest protein extraction were obtained when phosphate buffer 40mM, sodium dodecil sulphate 2%, beta-mercaptoethanol 2%, Triton X-100 3% and urea 7M were used.

• 出版日期2015-6