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Fractionation and properties of sarcoplasmic proteins from oil sardine (Sardinella longiceps): influence on the thermal gelation behavior of washed meat.

Karthikeyan, M. and Mathew, S. and Shamasundar, B. A. and Prakash, V. (2004) Fractionation and properties of sarcoplasmic proteins from oil sardine (Sardinella longiceps): influence on the thermal gelation behavior of washed meat. Journal of Food Science, 69 (3). FEP79-FEP84 ; 29 ref..

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Abstract

Total sarcoplasmic proteins were fractionated from oil sardine (Sardinella longiceps) in order to assess their thermal stability and flow behaviour. Furthermore, the influence of these proteins on the gelation of washed sardine flesh was determined. Ammonium sulfate fractionation of total sarcoplasmic proteins yielded 5 different fractions (designated I-V) whose UV absorption spectra showed a peak in the wavelength range 275-280 nm, indicating aromatic amino acid residues in their compositions. SDS-PAGE of the fractions showed components in the mol. wt. range 29-97 kD, and their thermal stabilities varied at 40-80C. The flow profile of the fractions indicated pseudoplastic behaviour and min. structural impairment for fraction V at 30 and 40C, respectively. The gelation profile of washed sardine flesh in combination with different sarcoplasmic protein fractions revealed that fraction V could enhance storage modulus values during a heating regime.

Item Type: Article
Uncontrolled Keywords: FLOW-; FRACTIONATION-; GELATION-; PROTEINS-ANIMAL; SARDINE-; THERMOPHYSICAL-PROPERTIES; FISH-PROTEINS; THERMAL-STABILITY
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Aug 2008 11:28
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.com/id/eprint/7547

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