A Method of Preparing Bovine Lung Protein Concentrate of High Nutritive Value
AbstractA method of preparing protein concentrate of high nutritive value from bovine lung has been described. The lung protein was extracted with an aqueous and a 9% salt (sodium chloride) solution. The extracted protein was precipitated at pH 4.5 - 4.6 and dried. The lung protein concentrate (LPC) was devoid of connective tissue protein (0.16% on dry weight basis). Significant difference was found when the values of protein quality evaluation parameters of LPC were compared with that of dried lung (P < 0.05). The LPC contained 42.7% essential amino acids in total amino acids. The content of individual essential amino acid was higher in LPC. It showed in-vitro digestibility of 83%.
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