Chemical, rheological and surface morphologic characterisation of spent hen proteins extracted by pH-shift processing with or without the presence of cryoprotectants

被引：38

作者：

Wang, HeNan ^{[1
]}

Wu, Jianping ^{[1
]}

Betti, Mirko ^{[1
]}

机构：

[1] Univ Alberta, Dept Agr Food & Nutr Sci AFNS, Fac Agr Life & Environm Sci ALES, Edmonton, AB T6G 2P5, Canada

来源：

FOOD CHEMISTRY | 2013年 / 139卷 / 1-4期

关键词：

pH-Shift processing; Spent hen proteins; Frozen stability; Rheological properties; Surface morphologic properties; GELATION PROPERTIES; MUSCLE PROTEINS; ACID; RECOVERY; ACTOMYOSIN; STABILITY; STORAGE; MEAT; BROILER;

D O I：

10.1016/j.foodchem.2013.01.123

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The chemical and theological properties of spent hen proteins recovered by acid and alkaline extraction have been studied with/without cryoprotectants (CP) after 3 weeks of frozen storage. Four pH values (2.0, 2.5, 11.5, and 12.0) were used for extraction. CP addition prevented freeze-induced denaturation and oxidation in all extracted proteins, as revealed by significant increases in reactive sulphydryl groups (p < 0.0001), and a decrease in the formation of carbonyl groups (p < 0.0001). The alkaline extracted proteins with CP formed more viscoelastic gels compared to the others, while samples without CP failed to form a gel network. FTIR of the protein isolates with CP showed a protective effect on the secondary structure of the isolated proteins. Scanning electron micrographs showed a protective shield of CP around the isolated proteins. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：710 / 719

页数：10