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INFLUENCE OF ADDED SOY PROTEIN ON ELECTROPHORETIC PATTERNS OF THE WATER‐SOLUBLE PROTEINS OF COOKED BEEF PATTIES
Author(s) -
KOTULA A. W.,
ROUGH D. K.
Publication year - 1977
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.1365-2621.1977.tb12590.x
Subject(s) - chemistry , soy protein , food science , denaturation (fissile materials) , acrylamide , sodium caseinate , chromatography , nuclear chemistry , organic chemistry , copolymer , polymer
Patties containing all beef, 20% or 30% of either textured soy protein (TSP) or concentrate (SC) were cooked for different time‐temperature combinations that, for the all‐beef patties, produced rare (58°C), medium rare (62°C), medium well (66°C) and well (68°C) done meat. Sodium dodecyl sulfate‐acrylamide gel electrophoresis of the water extract of the cooked patties yielded eight bands of different intensities. The intensities of seven bands decreased significantly (P < 0.001) with increasing degree of meat doneness. Seven of the eight band intensities decreased significantly (P < 0.001) with the addition of soy protein. The intensity of the eight bands which were 20.4, 12.9, 10.9, 12.6, 8.6, 14.6, 135.4 and 60.0 for the cooked, all‐beef patties were reduced to 2.9, 5.2, 0.6, 1.2, 4.4, 2.1, 24.4 and 2.6 rescectively, for the uatties containing 30% added SC. The denaturation of the soluble proteins was greater in patties containing SC than TSP, as indicated by reduction of intensity in seven of the eight bands. The change in cooking characteristics was probably due to codenaturation of the soluble meat protein with the soy protein.