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Article: pH treatments improve myosin gelation properties.
- Article from:
- Emerging Food R&D Report
- Article date:
- December 1, 2003
CopyrightCOPYRIGHT 2003 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Take a look at a new process developed by scientists at the University of Florida for muscle protein isolation. The technique involves a high- or low-pH treatment that is followed by pH readjustment to neutral pH values. It produces a protein isolate that has good functional properties.
Myosin is the single most predominant protein in the protein isolates. The goal of researchers was to study how different high- and low-pH treatments affect the conformation and gelation properties of myosin. The upshot of this work: possible development of muscle products with improved functional properties.
Myosin isolated from channel catfish muscle was used for this ...