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RELATIONSHIP BETWEEN FUNCTIONAL (FAT BINDING, EMULSIFYING) AND PHYSICO-CHEMICAL PROPERTIES OF MUSCLE PROTEINS. EFFECTS OF HEATING, FREEZING, PH AND SPECIES.

Author(s) : LI-CHAN E., NAKAI S., WOOD D. F.

Type of article: Article

Summary

PROPERTIES OF PROTEINS IN SALT EXTRACTS FROM BEEF TOP ROUND AND ROCKFISH FILLET CHANGED UPON HEATING AND WERE DEPENDENT ON PH, FREEZING, SPECIES AND SAMPLE VARIABILITY. GENERALLY, HEATING TO HIGHER THAN 318 K (45 DEG C), FREEZING OR LOWER PH (5.5) DECREASED DISPERSIBILITY, INCREASED SURFACE HYDROPHOBICITY AND SLIGHTLY DECREASED SULFHYDRYL CONTENT. EMULSIFYING AND FAT BINDING PROPERTIES FOLLOWED PARALLEL TRENDS. HIGH TEMPERATURE-LOW PH HEATING IMPROVED FAT BINDING AND FAVOURED GELATION, WHICH MIGHT BE EXPLAINED BY HYDROPHOBIC INTERACTIONS. SIGNIFICANT MULTIPLE REGRESSION MODELS WERE OBTAINED DESCRIBING RELATIONSHIPS BETWEEN PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF BEEF AND FISH PROTEINS.

Details

  • Original title: RELATIONSHIP BETWEEN FUNCTIONAL (FAT BINDING, EMULSIFYING) AND PHYSICO-CHEMICAL PROPERTIES OF MUSCLE PROTEINS. EFFECTS OF HEATING, FREEZING, PH AND SPECIES.
  • Record ID : 1986-0685
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 4; 1985.07-08; 1034-1040; 5 fig.; 2 tabl.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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