Functional effects of lupin proteins in comminuted meat and emulsion gels

被引：32

作者：

Drakos, Antonios ^{[1
]}

Doxastakis, Georgios ^{[1
]}

Kiosseoglou, Vassilis ^{[1
]}

机构：

[1] Aristotle Univ Thessaloniki, Sch Chem, Food Chem & Technol Lab, GR-54124 Thessaloniki, Greece

来源：

FOOD CHEMISTRY | 2007年 / 100卷 / 02期

关键词：

lupin protein; comminuted meat gels; protein interactions; meat emulsion; protein adsorption;

D O I：

10.1016/j.foodchem.2005.09.088

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The mechanical and textural properties of gel network resulting by heating at 90 degrees C of comminuted meat systems, containing lupin seed protein isolate at a relatively low concentration (2%), were studied in an attempt to establish the role of the lupin proteins in the gel structure network development. These results are supported with data from SDS-PAGE analysis of the adsorbed protein at the fat particle surface of the system. The findings are considered in terms of lupin protein involvement in interactions, either at the fat particle surface, or within isolated pockets of high lupin protein content. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：650 / 655

页数：6

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