High pressure effects on myofibrillar proteins |
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Authors: | N. Chapleau S. Jung M. De Lamballerie-Anton |
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Affiliation: | ENITIAA, Génie des Procédés Alimentaires, BP 82225, 44322, Nantes cedex 3, France |
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Abstract: | Abstract Myofibrillar proteins were extracted from post rigor bovine meat with a potassium phosphate/potassium chloride buffer. Viscoelastic properties of myofibrillar properties were studied in a 0.6MKCl buffer, at pH = 6, used in an oscillating mode. Enthalpy patterns were determined with a differential scanning calorimeter. SDS PAGE was performed. Results show that high pressure processing denatures myofibrillar proteins, which result in a decrease of myofibrillar protein extractability. Moreover, the viscoelastic properties of myofibrillar extracts are modified by a preliminary high-pressure treatment of meat. The storage modulus (G′) versus temperature graph presents an intermediate peak; the height of this peak and the final value (90°C) are dependant on the level of pressure. Finally, enthalpy and electrophoresis patterns allow us to understand myofibrillar protein modifications induced by high hydrostatic pressure processing of meat. |
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Keywords: | High pressure Meat Myofibrillar proteins Viscoelastic properties DSC Experimental design |
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