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Pressure-induced denaturation of muscle proteins and its prevention by sugars and polyols.

Author(s) : ASHIE I. N. A., LANIER T. C., MACDONALD G. A.

Type of article: Article

Summary

Muscle tissues from four fish species (poikilotherms) from different habitats and from beef (homeotherm) were subjected to pressures, ranging from 50 to 200 MPa, with or without pressure-shift freezing. The extent of denaturation was measured as residual calcium ions-ATPase activity. The ability of various sugars and polyols to protect the proteins from denaturation was also evaluated. Stability of proteins from the different species seemed to vary according to body/habitat temperature. Sugars and polyols increased muscle protein stability; sorbitol was the most effective. The degree of protection was markedly reduced during pressure-assisted freezing.

Details

  • Original title: Pressure-induced denaturation of muscle proteins and its prevention by sugars and polyols.
  • Record ID : 2000-3101
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 5
  • Publication date: 1999/09
  • Document available for consultation in the library of the IIR headquarters only.

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