meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2022-7-4-258-264meat-236Research ArticleСтатьиBiotechnological techniques for intensification of protein extraction from the porcine pancreashttps://orcid.org/0000-0003-1864-8115KotenkovaE. A.

Elena A. Kotenkova, Candidate of Technical Sciences, Senior Researcher, Experimental Clinic — Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

lazovlena92@yandex.ruhttps://orcid.org/0000-0002-0211-8171AkhremkoA. G.

Anastasiya G. Akhremko, Candidate of Technical Sciences, Junior Researcher, Experimental Clinic — Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

a.ahremko@fncps.ruhttps://orcid.org/0000-0003-2719-9649PolishchukE. K.

Ekaterina K. Polishchuk, Research Engineer, Experimental Clinic — Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

e.politchuk@fncps.ruhttps://orcid.org/0000-0002-6886-496XAryuzinaM. A.

Marina A. Aryuzina, Senior Laboratory Assistant, Experimental Clinic — Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

m.aryuzina@fncps.ruhttps://orcid.org/0000-0003-4544-4433SpirinaM. E.

Mariya E.  Spirina, Senior laboratory assistant, Experimental Clinic — Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhina str., 109316, Moscow

m.spirina@fncps.ruV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation20222712202274258264Copyright © Kotenkova E.A., Akhremko A.G., Polishchuk E.K., Aryuzina M.A., Spirina M.E., 20222022Kotenkova E.A., Akhremko A.G., Polishchuk E.K., Aryuzina M.A., Spirina M.E.Kotenkova E.A., Akhremko A.G., Polishchuk E.K., Aryuzina M.A., Spirina M.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/236

Processing of secondary products after slaughter of farm animals is in demand. The pancreas is a rich source of bioactive protein substances, effective extraction of which is a serious problem today due to their aggregation. The aim of the work was to assess the extractivity of protein substances of the porcine pancreas using sodium chloride, trehalose, arginine, and combination of glycine and proline. The protein concentration was determined in the obtained extracts by the biuret reaction and their protein composition was assessed by densitometry of two-dimensional electropherograms using software ImageMaster™ 2D Platinum powered by Melanie 8.0. The results showed a positive effect of anti-aggregation agents on the release of protein substances into a solution. The highest protein concentration (33.36±0.64 g/l) was observed when adding 1М L-arginine; however, it was conditioned mainly by an increase in the content of three major protein fractions rather than by diversity of the protein composition. In general, the use of 0.9% NaCl as an extractive agent was quite effective, but selectivity to certain protein groups was observed for anti-aggregation agents such as sodium chloride, trehalose, arginine, glycine and proline, as well as their combination. The obtained results are important for intensifying extraction of protein substances including target ones with the subsequent application in different fields.

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The authors declare that there are no conflicts of interest present.