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HEAT INDUCED CHANGES IN THIOL GROUPS IN SQUID PROTEINS
Author(s) -
SYNOWIECKI JOZEF,
SIKORSKI ZDZISLAW E.
Publication year - 1988
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1988.tb00365.x
Subject(s) - dimethylamine , chemistry , formaldehyde , raw meat , food science , disulfide bond , cooked meat , thiol , raw material , solubility , chromatography , biochemistry , organic chemistry
Changes in the thiol groups were determined in the mantle meat of the squid (Illex argentinus) after heating at 98°C for 45 min. The contents of ‐SH groups in the raw mince was about 90 μmoles/g protein and after heating decreased by about 30%. The total contents of ‐SH groups after reduction of disulfide bridges by NaBH 4 was 120 μmoles/g protein in the raw sample and did not change significantly in the cooked meat. After 45 min of cooking the mince contained about 18 times more dimethylamine and only twice as much free formaldehyde as the raw samples. The correlation coefficients between free ‐SH groups contents and the solubility, degree of thermal coagulation of proteins as well as the water holding capacity of the meat were +0.936, ‐0.947, and +0.880, respectively.