Production and functional properties of beef lung protein concentrates

This work investigated the production and the properties of meat protein concentrates from beef lungs (BLPC) at pilot scale. Protein recovery and functional properties were compared to those of BLPC obtained using membrane technology in a previous work (Selmane, D., Vial, C., & Djelveh, G. (2008). Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties. Meat Science, 79, 640–647). An alkaline solubilisation method was applied for protein extraction, followed by pI precipitation for concentration. The physicochemical properties of BLPC such as molecular mass, solubility, surface hydrophobicity, surface tension and interfacial tension, as well as technofunctional emulsifying and foaming properties were determined. These were compared to those of commercial protein ingredients, such as sodium caseinates, whey protein isolates, egg white proteins and soy protein isolates. Results showed that proteins from BLPC included a low-molecular-weight fraction and exhibited good solubility and high hydrophobicity with small surface and interfacial tensions. This explained their excellent emulsifying activity, better than sodium caseinates, and their good foaming properties.