Abstract

A protein concentration was prepared from heads and legs of poultry by using plant herbs, papin enzyme (69.79 unit/mg protein) and distilled water.
The highest yield was gotten from plants herbs 32.07% in comparison with that prepared from papin and distilled water 21.00% and 5.75% respectively.
The results also showed a significant increase in dissolving rate of the protein prepared by plant herbs 81.40%, while that of the other treatment were 80.46% and for papin and distilled water respectively with the increase of water absorbed and the ability of fat binding which did not differ than the commercial protein. The result s demonstrated that viscosity of protein prepared by different treat was similar 0.765 and 0.77 for plant herbs and enzyme respectively.
Foam size of protein prepared by plants herbs was bigger even after 60 mints, while other treatments showed different foam size after 10 mints. Emulsion of protein concentration prepared by herbal plants showed better stability comparison with commercial concentrates.