PROTEIN MOLECULAR-INTERACTIONS INVOLVED IN THE FORMATION OF FRANKFURTERS - EFFECT OF FAT LEVEL AND HEATING RATE

The effect of the heating rate (0.55, 1.10 and 1.90 degrees C/min) on the types of interactions and proteins involved in emulsifying and gel ation processes of high-fat (23%) and low-fat (9%) frankfurters was ev aluated by means of a selective soluble protein study and SDS electrop horesis. The selective soluble protein analysis showed that with both fat levels alike, the molecular associations involved in the formation of the gel/emulsion network were hydrophobic interactions and hydroge n bridges, which are equally involved in protein denaturation and aggr egation. It also showed that oxidation of the sulphydryl groups could facilitate molecule aggregation. Non-disulphide covalent bonds also pl ay an essential role in the properties of frankfurters. Electrophoresi s analysis showed that myosin heavy chain (MHC) and actin (A) were inv olved in both emulsifying and gelation processes of low-fat and high-f at frankfurters. (C) 1998 Elsevier Science Ltd. All rights reserved.