Functional protein isolates from mechanically deboned turkey by alkaline solubilization with isoelectric precipitation

摘要

Functional protein isolates were separated from coarsely and finely ground mechanically deboned (MDB) turkey using a combined alkaline solubilization with isoelectric precipitation method. Although the two types of MDB turkey were quite different in original composition, the compositions of the resultant protein isolates were very similar. Almost all of the fat, collagen and calcium originally present in the MDB turkey were removed during the processing. Gels made from the resultant protein isolates showed good textural properties and water retention ability with lighter color than the original MDB turkey.