Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties

摘要: A BSTRA CT Dried lung de fatted with several solvents was texturized by extrusion cooking. The emulsifying capacity, water absorption and protein solubility, at different pH MgCl 2 concentrations, of this material were determined prior to after extrusion, as well the texture profile analysis rehydrated extrudates. Solubility capacity proteins varied in relation solvent used their defatting while not affected. these materials promoted a higher solubilization fraction. parameters extrudates studied defat are related, indicating that lipid-protein complex, left extraction, may play an important role texturization process proteins.