Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins
In 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.
SourceInternational Journal of Food Engineering
Showing items related by title, author, creator and subject.
Characterization of a 4,6???glucanotransferase from Lactobacillus reuteri E81 and production of malto-oligosaccharides with immune-modulatory roles A wide number of Lactic Acid Bacteria (LAB) species produce ?-glucans with their ability to synthesize glucansucrases (GS) which use sucrose as substrate for the glucan production. Recently another group of enzymes in LAB ...
Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil Hazelnut meal protein (4% (w/v)) and clove essential oil (CEO) (3% (v/v)) were homogenized with ultrasound (US) at different times (2, 4 and 6 min) and amplitudes (50, 75 and 100%) to obtain nano-emulsion films. Film forming ...
Spontaneous Mutation Reveals Influence of Exopolysaccharide on Lactobacillus johnsonii Surface Characteristics Horn N.; Wegmann U.; Dertli E.; Mulholland F.; Collins S.R.A.; Waldron K.W.; Bongaerts R.J.; Mayer M.J.; Narbad A. (2013)As a competitive exclusion agent, Lactobacillus johnsonii FI9785 has been shown to prevent the colonization of selected pathogenic bacteria from the chicken gastrointestinal tract. During growth of the bacterium a rare but ...