Study of Sodium, Potassium, and Calcium Salts Influence on Protein Stability by Differential Scanning Calorimetry

Tunieva, E.K.; Dederer, I.

doi:10.21323/2114-441x-2016-1-19-24

Cited by 2 publications

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“…Calculated by the method of relations the values of effective specific capacity of raw muscular tissue of test samples and their values at reheating are shown in Figures 3, 4, 5, 6. According to the data obtained previously [14] three peaks of denaturation are distinguished (myosin, sarcoplasmic protein, actin); however, the first beef muscular tissue peak at 60 °C is latent and joins the next, that is maximal at 67 °C. For pork four equivalently pronounced peaks are typical at 60 °C, 67 °C, 72 °C and 80 °C temperatures respectively.…”

Section: Resultsmentioning

confidence: 83%

“…At reheating the DSC curves are of increasing character without strongly pronounced jumps that is due to irreversibility of the denaturation process (Figure 1b). Figure 2 presents the diagram with generalized data on the temperature range of denaturation of main muscle protein types obtained from published works [1,5,7,14,16,17,20]. The diagram shows that in the temperature range from 50 °C to 70 °C the denaturation of six protein types takes place simultaneously that is demonstrated in the DSC thermogram as a sum of peaks.…”

Section: Resultsmentioning

confidence: 98%

“…The data obtained certify the denaturation process uniqueness for each kind of meat raw material. As shown in works [5,14], the denaturation peaks shift in the presence of salts in [1,5,7,14,16,17,20] Actin Myoglobin Collagen…”

Section: Resultsmentioning

confidence: 99%

“…The addition of various recipe ingredients in meat raw materials also affects the process of thermal denaturation of proteins. DSC studies of the effect of mono-and divalent salts on the protein thermal stability are given in works [14,15,16,17]. The studies of each work were carried out using meat produce of certain species of animals, mainly pork and chicken.…”

Section: Introductionmentioning

confidence: 99%

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The Study of Thermal Denaturation of Beef, Pork, Chicken and Turkey Muscle Proteins Using Differential Scanning Calorimetry

Agafonkina

Королев

Sarantsev

2019

Teor. prakt. pererab. mâsa (Print)

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In the temperature range from 45 °C to 90 °C the process of thermal denaturation of a whole complex of muscle proteins in meat takes place. An effective mode to register the thermal denaturation process is the method of differential scanning calorimetry (DSC). As a result of studies the differences during the process of thermal denaturation of muscle proteins of pork, beef, chicken and turkey were defined by the appearance of endothermic peaks in DSC thermograms. The main variances are associated with the process of denaturation of myosin and sacroplasmic proteins and indicate indirectly their quantitative ratio in meat. The values of effective specific heat capacity in the temperature range from 20 °C to 90 °C are obtained as well as those of heat spent on the denaturation process. At reheating, the values of specific heat capacity increased by 0.1 J/(g*K) on the average, and peaks of thermal denaturation were not detected, that certifies the irreversibility of the denaturation process and the decrease in the bound moisture proportion in meat after thermal processing. Knowledge of the nature of protein thermal denaturation of each kind of meat product is one of the necessary tools for developing the technology of meat product thermal processing. FOR CITATION:Agafonkina I. V., Korolev I. A., Sarantsev T. A. The study of thermal denaturation of beef, pork, chicken and turkey muscle proteins using differential scanning calorimetry. Theory and practice of meat processing. 2019; 4(3): 19-23.

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Section: Resultsmentioning

confidence: 83%

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Study of Thermal Denaturation of Beef, Pork, Chicken and Turkey Muscle Proteins Using Differential Scanning Calorimetry

Agafonkina

Королев

Sarantsev

2019

Teor. prakt. pererab. mâsa (Print)

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Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products

Maksimenko

Lyude

Semenova

et al. 2020

Teor. prakt. pererab. mâsa (Print)

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Recently, there has been a growing demand for healthy processed foods, such as comminuted or gel-type meat and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate) and/or fat, while maintaining their texture and quality characteristics. As know, a high intake of dietary sodium is associated with cardiovascular diseases and strokes. On the other hand, high phosphate intake has a potential health risk, especially with regard to bone metabolism, cardiovascular and kidney diseases. High hydrostatic pressure (HHP) technology has been recognized as a useful method for successfully reducing salt, phosphate and/or fat content in processed muscle products. The texture, yield and organoleptic properties of products are closely related to the structure and functionality of myofibrillar proteins (MP). Application of moderate high hydrostatic pressure at 100–200 MPa has been successfully used to increase the functionality of myofibrillar proteins by modifying the structure due to denaturation, solubilization, aggregation or gelation. The ability to reduce sodium content and achieve a high binding and water retention using this technology is an important task for the production of healthy food products.

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Study of Sodium, Potassium, and Calcium Salts Influence on Protein Stability by Differential Scanning Calorimetry

Cited by 2 publications

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The Study of Thermal Denaturation of Beef, Pork, Chicken and Turkey Muscle Proteins Using Differential Scanning Calorimetry

The Study of Thermal Denaturation of Beef, Pork, Chicken and Turkey Muscle Proteins Using Differential Scanning Calorimetry

Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products

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