ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY– Denaturation thermoprofiles of raw beef muscle tissue and egg albumin were determined. Irreversible changes occurred in two stages: the first peak was observed at 65° and 73°C and the second at 82° and 83°C, respectively for beef muscle tissue and egg albumin. Pertinent calculations suggest that the second peak is due to changes in the water structures. It may be hypothesized that protective, semicrystalline water structures surrounding the nonpolar amino acid radicals of proteins were collapsed by heat, followed by the formation of hydrophobic bonding yielding aggregated denatured state. Thermodynamic information was obtained from the thermoprofiles.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb01980.x
