Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins

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dc.authorid55992996500
dc.authorid6506835379
dc.contributor.authorSaricaoglu F.T.
dc.contributor.authorTurhan S.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:25Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:25Z
dc.date.issued2017
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn the present study, the functional properties of mechanically deboned chicken meat proteins (MDCM-Ps) were determined at different pH (2, 4, 6, 8 and 12), and film-forming properties were evaluated depending on MDCM-P (2, 3 and 4%) and glycerol (30, 40 and 50%) concentrations. The highest solubility, emulsifying and foaming properties were determined at pH 12. MDCM-P solutions showed non-polyelectrolyte behavior and gelation onset temperature was determined at 36°C. Film-forming properties of MDCM-P showed that the tensile strength decreased, and elongation at break increased as glycerol concentration increased. Films became more transparent with increasing glycerol and decreasing protein concentration, while water vapor permeability increased with increasing glycerol and protein concentration. Water sorption data of films were fitted to the Guggenheim, Anderson, and De Boer model. In general, equilibrium moisture content of films increased as glycerol level increased. Overall, the results showed that MDCM-P could be useful as a new protein source for both food and packaging industries. © 2017 Walter de Gruyter GmbH, Berlin/Boston 2017.en_US
dc.identifier.doi10.1515/ijfe-2017-0059
dc.identifier.issn2194-5764
dc.identifier.issue11
dc.identifier.scopus2-s2.0-85035094356en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://dx.doi.org/10.1515/ijfe-2017-0059
dc.identifier.urihttps://hdl.handle.net/20.500.12403/545
dc.identifier.volume13
dc.identifier.wosWOS:000415789500006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWalter de Gruyter GmbH
dc.relation.ispartofInternational Journal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectedible film
dc.subjectfunctional properties
dc.subjectmechanically deboned chicken meat
dc.subjectprotein
dc.subjectsorption isotherms
dc.subjectAnimals
dc.subjectEmulsification
dc.subjectGelation
dc.subjectGlycerol
dc.subjectPolyelectrolytes
dc.subjectProteins
dc.subjectTensile strength
dc.subjectChicken meat
dc.subjectEdible films
dc.subjectEquilibrium moisture contents
dc.subjectFilm-forming properties
dc.subjectFunctional properties
dc.subjectGlycerol concentration
dc.subjectSorption isotherms
dc.subjectWater vapor permeability
dc.subjectMeats
dc.subjectedible film
dc.subjectfunctional properties
dc.subjectmechanically deboned chicken meat
dc.subjectprotein
dc.subjectsorption isotherms
dc.subjectAnimals
dc.subjectEmulsification
dc.subjectGelation
dc.subjectGlycerol
dc.subjectPolyelectrolytes
dc.subjectProteins
dc.subjectTensile strength
dc.subjectChicken meat
dc.subjectEdible films
dc.subjectEquilibrium moisture contents
dc.subjectFilm-forming properties
dc.subjectFunctional properties
dc.subjectGlycerol concentration
dc.subjectSorption isotherms
dc.subjectWater vapor permeability
dc.subjectMeats
dc.titleFunctional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteinsen_US
dc.typeArticleen_US

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