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Evaluation of Heat‐Damage to Protein by Coomassie Blue G Dye‐binding
Author(s) -
KRATZER F. H.,
BERSCH SALLY,
VOHRA PRAN
Publication year - 1990
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.1365-2621.1990.tb05236.x
Subject(s) - coomassie brilliant blue , lysozyme , gelatin , casein , chemistry , lactose , chromatography , food science , egg white , gluten , biochemistry , biology , staining , genetics
A rapid, simple method is described which may be useful for determination of heat‐damage to proteins in processed foods. It uses the Coomassie Blue dye‐binding (DB) capacity of food proteins extract‐able in 0.2% KOH, with lysozyme as reference standard. The presence of glucose or lactose was essential to reduce DB capacity of casein on autoclaving. The DB capacity, on dried basis, of fat‐free milk, whole egg, egg white, or blood was reduced rapidly with autoclaving, but not that of gelatin and gluten. The DB capacity of extracted soybean flakes, mung beans and black‐eyed pea beans was reduced gradually as the time of autoclaving was increased.