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KMID : 1024619980180030209
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Food Science of Animal Resources
1998 Volume.18 No. 3 p.209 ~ p.215
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Heat-Induced Denaturation of Salt Soluble Protein Extracted from Spent Layer Meat
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Lee Sung-Ki
Chang Ho-Sun
Kim Hee-Ju
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Abstract
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Effects of protein concentration, ionic strength, pH, and temperature range on the heat-induced denaturation of salt soluble protein extracted from spent layer meat were investigated. Viscosity of salt soluble protein heated at 65 for 30 min began to increase sharply above 7 mg/ml of breast protein concentration, and above 21 mg/ml of leg protein concentration, respectively. Both turbidity and viscosity showed the highest value in cooked protein solution with pH 6.0 and 1% NaCl. The turbidity of salt soluble protein started to increase continuously from 40 to 80. The viscosity increased rapidly from 45 to 60 in breast protein, and increased from 50 to 55 in leg protein, respectively, and then kept relatively constant. Breast protein had higher viscosity than leg protein during heat-induced gelation. Therefore, salt soluble protein from spent layer meat was associated with denatured protein (turbidity change) prior to gelation (viscosity change) during heating. Breast protein showed lower thermal transition temperature, and better gel formation than leg protein during heating.
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KEYWORD
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salt soluble protein, spent layer meat, viscosity, trubidity, protein denaturation, gelation
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