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KMID : 0380619900220040466
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 4 p.466 ~ p.472
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The Effect of Sugar Addition and Heat Treatment on the Myofibrillar Protein Extractability
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Abstract
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The effect of sugar addition and heat treatment on the myofibrillar protein extractability was studied. Maillard reaction was dependent on heating time significantly and glucose revealed the highest reactivity for Maillard reaction. The extractability of myofibrillar proteins was lowest in case of glucose addition and decreased according to increasing of heating time, Higher extractability was resulted in by digestion of myofibrillar proteins with enzymes after sugar addition and heat treatment than the undigested samples, as the sample was digested with trypsin that is the highest. And by digestion with trypsin, chymotrypsin and peptidase at a time the extractability of meat proteins increased remarkably.
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KEYWORD
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