S. Cofrades et F. Jimenezcolmenero, PROTEIN MOLECULAR-INTERACTIONS INVOLVED IN THE FORMATION OF FRANKFURTERS - EFFECT OF FAT LEVEL AND HEATING RATE, Meat science, 49(4), 1998, pp. 411-423
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.