首页> 外文期刊>European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A >Effects of various cryostabilisers on protein functionality in frozen-stored minced blue whiting muscle: The importance of inhibiting formaldehyde production
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Effects of various cryostabilisers on protein functionality in frozen-stored minced blue whiting muscle: The importance of inhibiting formaldehyde production

机译:各种冷冻稳定剂对冷冻储存的切碎的蓝鳕鱼肌肉中蛋白质功能的影响:抑制甲醛产生的重要性

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摘要

Addition of several maltodextrins (dextrose equivalent 9, 12, 18 and 28) or sucrose to minced blue whiting muscle slowed down decreases in protein solubility and viscosity during storage at -20 and -10 degreesC. These effects were greater at -20 degreesC, and DE 18 maltodextrin seemed to be the most effective treatment at both temperatures. Conversely, sucrose was as effective as maltodextrins at -20 degreesC, but showed hardly any effect at -10 degreesC. A high correlation (likely causal) was found between the effectiveness of cryostabilisers in preventing protein alterations and their effectiveness in inhibiting formaldehyde production, particularly at -10 degreesC. Additionally, a sigmoidal relationship between protein solubility and formaldehyde content was found at this temperature, which supports the hypothesis of the cooperative nature of the effect of formaldehyde (i.e. an autocatalytic process) on protein alterations, reinforcing the determinist perspective of the process.
机译:将几种麦芽糊精(相当于9、12、18和28的葡萄糖)或蔗糖添加到切碎的蓝色鳕鱼肌肉中,减慢了蛋白质在-20和-10℃下的溶解度和粘度的降低。这些作用在-20摄氏度时效果更大,DE 18麦芽糖糊精似乎在两个温度下都是最有效的治疗方法。相反,蔗糖在-20℃下与麦芽糖糊精一样有效,但在-10℃下几乎没有作用。人们发现,低温稳定剂在预防蛋白质改变的功效与抑制甲醛产生的功效之间存在高度相关性(可能是因果关系),尤其是在-10摄氏度时。另外,在该温度下发现了蛋白质溶解度和甲醛含量之间的S形关系,这支持了甲醛对蛋白质改变的影响(即自动催化过程)的协同性质的假说,从而增强了该过程的确定性观点。

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