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PRESSURE‐INDUCED SOLUBILIZATION OF MEAT PROTEINS IN SALINE SOLUTION
Author(s) -
MACFARLANE J. J.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02943.x
Subject(s) - chemistry , solubility , solubilization , salt (chemistry) , food science , sodium , saline , chromatography , biochemistry , organic chemistry , biology , endocrinology
Under some conditions, pressures of the order of 100 mega‐newtons/meter 2 (MNm −2 ) applied to homogenates of ovine meat in 0.5M sodium chloride solution were found to give about a threefold increase in the yield of salt‐soluble protein. At pressures of about 70 MNm −2 the water‐holding capacity (WHC) of homogenates of meat from some carcasses was increased. The effect of pressure on protein solubility was dependent on meat concentration in the homogenate (pressure was ineffective at high meat concentrations); duration of pressurization; and pH (being most effective in the pH range 5.3–7). The pressure‐induced solubilization of meat proteins is assumed to occur via an ionic mechanism.