Characterization of Myofibrillar Chicken BreastProteins ForObtain Protein Films and Biodegradable Coatings Generation

被引：11

作者：

Cercel, Floricel ^{[1
]}

Stroiu, Mariana ^{[1
]}

Alexe, Petru ^{[1
]}

Ianitchi, Daniela ^{[2
]}

机构：

[1] Fac Food Sci & Engn Dunarea de Jos, Galati 800201, Romania

[2] Univ Agron Sci & Vet Med Bucharest, 59 Marasti Blvd,Dist 1, Bucharest 011464, Romania

来源：

CONFERENCE AGRICULTURE FOR LIFE, LIFE FOR AGRICULTURE | 2015年 / 6卷

关键词：

alkaline pH method; chicken breast myofibrillar proteins; solubility - foam capacity and emulsion capacity; rheological properties; HEAT-INDUCED GELATION; THERMAL GELATION; IONIC-STRENGTH; GEL STRENGTH; MYOSIN; MUSCLES; FRACTIONS; WHITE; PORK; RED;

D O I：

10.1016/j.aaspro.2015.08.059

中图分类号：

F3 [农业经济];

学科分类号：

0202 ; 020205 ; 1203 ;

摘要：

1. The present work contains studys of extraction and characterization of myofibrillar proteins from chicken breast meat. There were used several methods of extraction of myofibrillar proteins and the protein concentrat myofibrillar was analysed physicochemical. The current study refers to myofibrillar protein extraction and their characterization, from chicken breast meat. Acid pH dissolution, followed by precipitation at isoelectric pH was used as extraction method. The myofibrillar protein chemical characterization was made by taking into account the functional and rheological properties. Also we study functional properties of concentrate myofibrillar proteins: solubility., foam capacity and emulsion capacity The results showed that the best method for extraction and characterization of chicken breast myofibrillar proteins is the alkaline pH method. The protein concentrates/isolates, studied by their functional properties, protein solubility and gelling characteristics, can be suitable raw materials for protein films and biodegradable coatings generation (C) 2015 The Authors Published by Elsevier B.V.

引用

页码：197 / 205

页数：9