Effect of high pressure treatment on the heat-induced gelation of mixture of actomyosin and soy 11S globulin
2002
Suzuki, T. (Tokyo Univ. of Agriculture (Japan)) | Tada, K.
This study aims at investigating the effect of high pressure treatment on the heat-induced gelation of mixture of actomyosin and soy US globulin (soy11S) by changing protein concentration (actomyosin 20mg/g, soy 11S 0-100mg/g), heating temperature (30-90degC), pressure intensity (0-600MPa), pH (5.5-7.5), concentration of N-ethylmaleimide (NEM, 1-8mM). When mixtures were in low salt concentration (0.2M KCl) without pressure treatment, the gel-formation was not recognized at 70degC which is the critical gel-forming temperature of actomyosin. However, good gel was formed when pressure-treatment was applied to the same samples. At 90degC, the critical gel-forming temperature of soy US, the gel-formation was observed in the non-pressurized samples. However, when pressure treatment was exercised on the same samples, firmer gel was formed. These results show clear pressurization effect. The gel-formation was not observed in the samples with pH above 7.5. However, strong gel-formation was observed within the pH range between 6.0-7.0. The gel strength and work done values increased as the pressure from 100 to 400 MPa was exercised on the samples. Over 400 MPa, however, the gel-formation dropped dramatically. The gelation was inhibited by the addition of NEM. These results show that SH-groups play an important role in the formation of heat-induced gelation after actomyosin and soy 11S mixture samoles had a oressure treatment.
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