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Relationships of hydrophobicity and antigenic activity to fat‐binding capacity of heat denatured meat proteins
Author(s) -
Marín María L.,
Selgas Dolores,
Pin Carmen,
Casas Carmen
Publication year - 1992
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.2740600416
Subject(s) - chemistry , antigenicity , biochemistry , food science , chromatography , antigen , biology , genetics
Aromatic and aliphatic hydrophobicity, measured fluorometrically for meat proteins using 8‐anilino‐1 ‐naphthalene sulphonic acid and all‐ trans ‐retinol as hydrophobic probes, and antigenicity studied using an enzyme‐linked immunosorbent assay (indirect‐ELISA) had significant correlations to fat‐binding capacity of heat denatured meat proteins. Simple and multiple regression analyses yielded equations to predict this functional property of meat proteins.