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Extraction of spent hen proteins for adhesive application

  • Author / Creator
    Wang, He Nan
  • Spent hen is a long existing issue of the poultry industry. The purpose of this study was to find alternative uses of spent hen proteins. Spent hen proteins were first extracted by pH-shifting process; the acid-aided extraction showed higher protein recovery than that of alkaline-aided extraction. Protein isolates underwent significant structural changes during freezing storage, especially for the acid-extracted proteins. Acid-extracted proteins had inferior structure stability and gelation ability than that of alkaline-extracted proteins, due to protein degradation during acid extraction and oxidation during freezing storage. Adding cryoprotectants (CP) however improved stability during storage. Adhesives prepared from acid extracted proteins without CP displayed lower viscosity, but higher adhesive strength than those of alkaline extracted proteins and proteins with CP addition during storage. Our study suggested acid-extracted proteins stored without CP addition exposed more reactive COO- groups and formed new hydrogen bonds after curing, leading to improved adhesive performance.

  • Subjects / Keywords
  • Graduation date
    2013-06
  • Type of Item
    Thesis
  • Degree
    Master of Science
  • DOI
    https://doi.org/10.7939/R3F709
  • License
    This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.
  • Language
    English
  • Institution
    University of Alberta
  • Degree level
    Master's
  • Department
    • Department of Agricultural, Food, and Nutritional Science
  • Specialization
    • Food Science and Technology
  • Supervisor / co-supervisor and their department(s)
    • Wu, Jianping (Agricultural, Food, and Nutritional Science)
    • Betti, Mirko (Agricultural, Food, and Nutritional Science)
  • Examining committee members and their departments
    • Wu, Jianping (Agricultural, Food, and Nutritional Science)
    • Betti, Mirko (Agricultural, Food, and Nutritional Science)
    • Chen, Lingyun (Agricultural, Food, and Nutritional Science)