Phosphates and Muscle Fiber Type Influence Thermal Transitions in Porcine Salt-Soluble Protein Aggregation

Autor:	Gerald H. Robe, Youling L. Xiong
Rok vydání:	1992
Předmět:	chemistry.chemical_classification Thermal transition fungi digestive oral and skin physiology food and beverages Salt (chemistry) Serratus Ventralis Protein aggregation Phosphate chemistry.chemical_compound chemistry Biochemistry Food science Muscle fibre Agrégation Longissimus dorsi Food Science
Zdroj:	Journal of Food Science. 57:1304-1304
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1992.tb06842.x
Popis:	Salt-soluble proteins (SSP) were extracted from porcine Serratus ventralis (red), Vastus intermedius (red) and Longissimus dorsi (white) muscles and heated to examine dynamic changes and transitions in protein aggregation. At pH 6.0, red muscle SSP typically showed 1 or 2 transitions and white muscle SSP exhibited 3 transitions. Addition of ortho-, pyro-, tripoly- and hexametaphosphate up to 1% increased SSP transition temperatures and altered transition patterns; NaCl at comparable ionic strengths did not show this effect. SSP transitions were most affected by 0.15-0.25% tripolyphosphate and low pH (
Databáze:	OpenAIRE
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