EFFECT OF POLYSACCHARIDES ON THERMAL-DENATURATION OF MEAT SARCOPLASMIC PROTEINS

被引：0
|
作者：
VINNIKOVA, LG
DANILENKO, AN
机构：
来源：
BIOFIZIKA | 1994年 / 39卷 / 05期
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D O I：
暂无
中图分类号：
Q6 [生物物理学];
学科分类号：
071011 ;
摘要：
When meat sarcoplasmic proteins interact with polysaccharides thermodynamic parameters of the systems are changed. The insoluble forms (natural plant matrix from wheat bran, cellulose) provide for partial denaturation of proteins at low temperatures (30-45-degrees-C) and intensity subsequent coagulation processes. An increase of enthalpy with their increased concentration was found. Carboxymethylcellulose and pectin completely suppress protein coagulation, methylcellulose decreases enthalpy almost twice as compared to the solution without polysaccharides.
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页码：939 / 943
页数：5
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