Partager

La dégradation des protéines musculaires due à la pression et sa prévention par des sucres et des polyols.

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

Auteurs : ASHIE I. N. A., LANIER T. C., MACDONALD G. A.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Pressure-induced denaturation of muscle proteins and its prevention by sugars and polyols.
  • Identifiant de la fiche : 2000-3101
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 64 - n. 5
  • Date d'édition : 09/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (2)
Voir la source

Indexation