Protein concentrate and adhesives from meat and bone meal

Defatted meat and bone meal (MBM) was prepared by the removal of extractable fat with isopropyl alcohol. Proteins in the defatted MBM were extracted with 0–4% NaCl concentrations with 0.05% CaCl₂ or 0.05% MgCl₂ at pH 5.5–6.6 for 1 h at 50°C and precipitated at pH 4.0–4.5. By using the salt extraction procedure, MBM protein concentrate (MBMPC) (32 g) was obtained from defatted MBM (100 g). Recovery of protein was dependent on the extraction temperature employed; recovery values ranged from 33.2 to 51.4%. At 4% NaCl concentration, MgCl₂ increased protein solubility by 30%, compared to the control. The adhesiveness of MBMPC at various pH values ranging from 5.0 to 9.0 was investigated. At pH 6.0–8.0, adhesiveness of MBMPC showed the highest value (78.2 kg). The adhesiveness increased linearly as the MBMPC concentration increased up to 20% with respect to temperature for MBMPC adhesiveness, the greatest adhesiveness was in the range of 70 to 90°C. Improved adhesiveness and water resistance were observed with 0.05% glutaraldehyde treatment.