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Assessment of the Changes in Candida utilis Proteins Produced by Preparative Processes
Author(s) -
SCHACHTEL ANDREW P.
Publication year - 1981
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.1365-2621.1981.tb04496.x
Subject(s) - solubility , viscosity , chemistry , electron microscope , nitrogen , incubation , chromatography , biochemistry , biophysics , chemical engineering , food science , materials science , biology , organic chemistry , physics , optics , composite material , engineering
The effects on protein of procedures used to produce protein preparations from C. utilis were examined using nitrogen and protein solubility tests, protein viscosity studies, and electron microscopy. Heat processing, and particularly heat shocking at 68°C followed by incubation at 55°C, resulted in severe protein changes, with detrimental effects on functional properties. Protein solubility changes were found to be only one of several factors determining functional performance, even in properties such as water‐binding capacity and whipping and emulsifying properties in which solubility is generally regarded as important. Viscosity studies were useful in demonstrating protein changes not reflected in solubility findings, and electron microscopy was valuable in showing the contribution of solid, cellular particles to functionality.