Physicochemical and Functional Properties of Chicken Breast Muscle Proteins

1985 ◽  
Vol 18 (3) ◽  
pp. xxxviii
Author(s):  
E. Li-Chan ◽  
L. Kwan ◽  
S. Nakai
Keyword(s):  
Functional Properties ◽  
Breast Muscle ◽  
Chicken Breast ◽  
Muscle Proteins ◽  
Physicochemical And Functional Properties

Solubility of Chicken Breast Muscle Proteins in Solutions of Low Ionic Strength

1996 ◽  
Vol 44 (2) ◽  
pp. 408-415 ◽  
Author(s):  
Ganesan Krishnamurthy ◽  
Hsin-Sui Chang ◽  
Herbert O. Hultin ◽  
Yuming Feng ◽  
Subramanian Srinivasan ◽  
...  
Keyword(s):  
Ionic Strength ◽  
Breast Muscle ◽  
Chicken Breast ◽  
Muscle Proteins ◽  
Low Ionic Strength

scholarly journals Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Aditya S. Gokhale ◽  
Raymond R. Mahoney
Keyword(s):  
Ferric Iron ◽  
Protein Digestibility ◽  
Breast Muscle ◽  
Chicken Breast ◽  
Cooking Methods ◽  
Deep Frying ◽  
Muscle Proteins ◽  
Dialyzable Iron

The purpose of this research was to study the effect of cooking chicken breast on the production of dialyzable iron (anin vitroindicator of bioavailable iron) from added ferric iron. Chicken breast muscle was cooked by boiling, baking, sautéing, or deep-frying. Cooked samples were mixed with ferric iron and either extracted with acid or digested with pepsin and pancreatin. Total and ferrous dialyzable iron was measured after extraction or digestion and compared to raw chicken samples. For uncooked samples, dialyzable iron was significantly enhanced after both extraction and digestion. All cooking methods led to markedly reduced levels of dialyzable iron both by extraction and digestion. In most cooked, digested samples dialyzable iron was no greater than the iron-only (no sample) control. Cooked samples showed lower levels of histidine and sulfhydryls but protein digestibility was not reduced, except for the sautéed sample. The results showed that, after cooking, little if any dialyzable iron results from digestion of muscle proteins. Our research indicates that, in cooked chicken, residual acid-extractable components are the most important source of dialyzable iron.

Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues

2019 ◽  
Vol 32 ◽  
pp. 100452
Author(s):  
Zihan Xue ◽  
Qiqi Ma ◽  
Qingwen Guo ◽  
Ramesh Kumar Santhanam ◽  
Xudong Gao ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Lentinula Edodes ◽  
Physicochemical And Functional Properties
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