Pregled bibliografske jedinice broj: 524055
Cryoprotective Effect of Maltose on Chicken Myofibrillar Proteins (CMP)
Cryoprotective Effect of Maltose on Chicken Myofibrillar Proteins (CMP) // Proceedings of 13th Ružička Days "TODAY SCIENCE - TOMORROW INDUSTRY" / Drago Šubarić (ur.).
Osijek: Facuty of Food Technology Osijek, Croatian Society of Chemical Engineers (HDKI), 2011. str. 336-3 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 524055 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Cryoprotective Effect of Maltose on Chicken Myofibrillar Proteins (CMP)
Autori
Kovačević, Dragan ; Mastanjević, Krešimir ; Suman, Kristina
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of 13th Ružička Days "TODAY SCIENCE - TOMORROW INDUSTRY"
/ Drago Šubarić - Osijek : Facuty of Food Technology Osijek, Croatian Society of Chemical Engineers (HDKI), 2011, 336-3
ISBN
978-953-7005-26-9
Skup
13th Ružička Days "TODAY SCIENCE - TOMORROW INDUSTRY"
Mjesto i datum
Vukovar, Hrvatska, 16.09.2010. - 17.09.2010
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
thermal transitions temperatures; cryoprotection; maltose chicken myofibrillar proteins; DSC; SEP
Sažetak
The cryoprotective effects of maltose (w = 0 - 10%) on chicken myofibrillar proteins (CMP) were investigated. CMP were produced from broiler mixed with different mass fraction of maltose (w = 0 - 10 %), frozen and stored for 30 days on -30 °C. Myofibrillar protein functional stability was monitored by salt extractable protein (SEP) and differential scanning calorimetry (DSC). Salt extractable protein (SEP) showed that the addition of maltose (w = 0 - 10%) caused smaller decrease in protein solubility after 30 days of frozen storage. Peak thermal transition temperatures (Tp) and denaturation enthalpy (ΔH) of myofibrillar proteins were evaluated. Differential scanning calorimetry (DSC) revealed a shift in peak thermal transition temperature (Tp) of myosin and actin to higher temperature as the mass fraction of maltose increases. After 30 days of frozen storage transitions enthalpies (ΔH) of myosin and actin of CMP samples showed increase with the increase of mass fraction of maltose. Since the value of denaturation enthalpy is directly related to amount of native proteins, higher values of ΔH indicates to the higher cryoprotective effects of maltose on chicken myofibrillar proteins.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Šubarić, Drago, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
