GELATION OF PROTEINS FROM WASHED MUSCLE OF THREADFIN BREAM (NEMIPTERUS-JAPONICUS) UNDER MILD ACIDIC CONDITIONS

Authors
CHAWLA SP VENUGOPAL V NAIR PM
Citation
Sp. Chawla et al., GELATION OF PROTEINS FROM WASHED MUSCLE OF THREADFIN BREAM (NEMIPTERUS-JAPONICUS) UNDER MILD ACIDIC CONDITIONS, Journal of food science, 61(2), 1996, pp. 362
Citations number
29
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
61
Issue
2
Year of publication
1996
Database
ISI
SICI code
0022-1147(1996)61:2<362:GOPFWM>2.0.ZU;2-C
Abstract
Gelation of proteins of washed mince of threadfin bream was induced by the organic acids: acetic, lactic, tartaric, and citric. Washing of m ince was essential for gelation. The strength of acetic acid-induced g el was affected by setting conditions and heat treatment. Gelation was associated with degradation of myosin heavy chain and appearance of a new protein band of about 160 kDa. Solubility studies of the gel in v arious solvents suggested structural changes. Gelation was also associ ated with oxidation of sulfhydryl groups. Salts negatively influenced gelation.