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INFLUENCE OF WATER CONTENT ON THE STABILITY OF MYOGLOBIN TO HEAT TREATMENT
Author(s) -
HÄGERDAL BÄRBEL,
MARTENS HARALD
Publication year - 1976
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.1365-2621.1976.tb00755.x
Subject(s) - myoglobin , differential scanning calorimetry , sperm whale , chemistry , water content , fraction (chemistry) , heat stability , calorimetry , specific heat , analytical chemistry (journal) , chromatography , thermodynamics , materials science , biochemistry , physics , geotechnical engineering , engineering , composite material
The effect of heat treatment on a model protein, sperm whale myoglobin, at various water contents has been investigated at neutral pH. Samples ranging from solid preparations of 3% water content to dilute solutions of 99.6% water content have been examined. Differential scanning calorimetry (DSC) has been used for the heat treatments as well as for analyzing the effect of the heat treatments on the protein samples. At water contents below 30% only a certain fraction of the heat‐treated protein sample underwent irreversible transitions. This fraction of the protein sample increased linearly with the amount of water present during the heat treatment. Above 30% water content the entire protein sample underwent irreversible transitions. The heating rate was shown to influence the transition temperature as well as the apparent transition heat. Possible applications in food technology and food processing of the DSC technique used are discussed.