Recovery of proteins from beef bone and the functionality of these proteins in sausage batters

Four solutions [4% sodium chloride (control), 4% sodium chloride with 0.3% sodium tripolyphosphate (STP), 0.3% tetrasodium pyrophosphate (TTP) or 0.05 M sodium hydroxide (NaOH)] were used to extract proteins from beef bones. Three bone solution ratios (1:1, 1:4 or 1:10), three bone types [vertebra ( lumbar), rib (4-7) and leg (femur)] and two methods of protein recovery fro m the extraction slurries [dialysis against 0.03 M potassium phosphate buff er (pH 5.3) and acid precipitation] were evaluated. Solutions containing ph osphates or NaOH were more effective in extracting protein than sodium chlo ride alone. Total protein recovery was highest from vertebra bones while ex traction of proteins from leg bones resulted in the lowest recovery. A solu tion to bone ratio of 1 to 10 recovered more total protein from vertebra or rib bones than leg bones. Dialysis recovered more total protein from extra ction solutions when the protein concentration was low. Acid precipitation, however, worked best if the protein concentration in the extraction soluti on was high. Extraction procedures resulted in some myosin degradation. Pro teins extracted from beef bone materials and recovered by dialysis, perform ed equally as well as other commercially available proteins when added to a finely comminuted sausage product. (C) 2000 Elsevier Science Ltd. All righ ts reserved.