Centro de Investigaciones en Tecnologia de Alimentos (CITA), Ciudad Universitaria, San Jose, Costa Rica, Central America.
Utilization of edible protein from meat industry by-products and waste
III. The isolation and spinning of proteins from lung and stomach
Article first published online: 28 JUN 2007
International Journal of Food Science & Technology
Volume 10, Issue 4, pages 453–464, August 1975
How to Cite
YOUNG, R. H. and LAWRIE, R. A. (1975), Utilization of edible protein from meat industry by-products and waste. International Journal of Food Science & Technology, 10: 453–464. doi: 10.1111/j.1365-2621.1975.tb00050.x
- Issue published online: 28 JUN 2007
- Article first published online: 28 JUN 2007
- Received 20 December 1974
Proteins isolated in quantity from porcine lung and stomach have been modified into fibrous forms. Stable dispersions could be prepared from the isolates on alkali treatment, the final viscosity depending upon protein and alkali concentration and the pH of isolation. Fibrous products spun from these protein sources appear to have lower elasticity than those spun from concentrated blood plasma. The spinning of admixtures of lung and stomach proteins with plasma gave rise to poor mechanical properties in the resultant fibres. However, amino acid analysis has indicated that such procedures effectively supplement isoleucine and methionine, deficient in spun plasma products.