The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

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The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

animal ◽

10.1017/s1751731114002365 ◽

2015 ◽

Vol 9 (2) ◽

pp. 356-361 ◽

Cited By ~ 3

Author(s):

J. Popp ◽

M. Wicke ◽

G. Klein ◽

C. Krischek

Keyword(s):

Meat Quality ◽

Longissimus Muscle ◽

Muscle Structure ◽

Muscle Ph ◽

Relationship Of ◽

The Relationship ◽

Mitochondrial Respiratory

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Effect of Actinidin on the Protein Solubility, Water Holding Capacity, Texture, Electrophoretic Pattern of Beef, and on the Quality Attributes of a Sausage Product

Journal of Food Science ◽

10.1111/j.1750-3841.2009.01087.x ◽

2009 ◽

Vol 74 (3) ◽

pp. C221-C226 ◽

Cited By ~ 25

Author(s):

M. Aminlari ◽

S.S. Shekarforoush ◽

H.R. Gheisari ◽

L. Golestan

Keyword(s):

Protein Solubility ◽

Electrophoretic Pattern ◽

Quality Attributes ◽

Water Holding Capacity ◽

Water Holding

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Production of Fish Protein Concentrate (FPC) from Palgasius Catfish and study on the effect of sodium chloride, sodium tripolyphosphate, sucrose and sorbitol to the protein solubility and water holding capacity of FPC

Science and Technology Development Journal - Natural Sciences ◽

10.32508/stdjns.v1it1.439 ◽

2017 ◽

Vol 1 (T1) ◽

pp. 86-95

Author(s):

Son Khanh Trinh ◽

Linh Thuy Nguyen ◽

Thien Trung Le ◽

Han Thi Ngoc Le

Keyword(s):

Sodium Chloride ◽

Nutritional Value ◽

Sodium Tripolyphosphate ◽

Protein Solubility ◽

Essential Amino Acids ◽

Water Holding Capacity ◽

Protein Concentrate ◽

Fish Protein ◽

Molecular Weights ◽

Water Holding

Fish Protein Concentrate (FPC) was produced from Pangasius Catfish fillet using isopropanol and ethanol at pHI=5.5. FPC had molecular weights of <11 and 35 kDa. Based on FAO standard, FPC powder was type A. FPC had protein, lipid, ash and moisture contents of 91.8, 0.12, 0.69 and 3.12 % respectively. Contents of essential and conditionally essential amino acids were 38.28 and 36.51 %, respectively, were higher than those of the FAO/WHO standard. This indicated that FPC from Pangasius Catfish had highly nutritional value. The results showed that the protein solubility of KPC was depend on the concentration and seasonings/additive type following the ascending order: sodium chloride (NaCl)< sucrose<sorbitol<sodium tripolyphosphate (STTP). Besides, NaCl, sucrose and sorbitol mostly did not affect to water holding capacity of FPC whilst STPP increased this property. Chilling and freezing storage caused changes of water holding capacity and protein solubility. However, these changes were not so much.

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