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Studies on dried Bombay duck ( Harpoden nehereus ). I.—denaturation of proteins and texture changes during drying
Author(s) -
Sawant P. L.,
Magar N. G.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740120407
Subject(s) - denaturation (fissile materials) , chemistry , texture (cosmology) , urea , vacuum drying , solubility , chromatography , food science , freeze drying , biochemistry , organic chemistry , nuclear chemistry , artificial intelligence , image (mathematics) , computer science
The effect of drying of Bombay duck under and without vacuum was studied as regards the denaturation of the proteins and the texture changes. Denaturation of proteins during drying was not only restricted to the actomyosin fraction but it was also extended to the sarcoplasmic fraction of the proteins. Decrease in apyrase activity and contractility of muscle fibre was observed after drying but such decrease was not related to the protein denaturation. The solubility behaviour of the dried product in urea solvents suggested the formation of hydrogen‐bond and disulphide cross‐linkages during drying. Rehydration and microstructural studies revealed that a compact and less fibrous product was formed after drying.