Effect of temperature on thiol group of myofibrillar protein from common carp

Simple item page
dc.contributor.authorGiles, T.N.
dc.contributor.authorAnandan, R.
dc.contributor.authorSankar, T.V.
dc.date.accessioned2013-06-04T09:41:04Z
dc.date.available2013-06-04T09:41:04Z
dc.date.issued2003
dc.description.abstractThe free sulfhydryl group present in proteins determine the structural and functional properties of seafood. Thermal processing affects the structural and functional properties of protein. This necessitates the requirement of optimum level of thermal treatment in the processing of seafood.In the present work, an attempt has been made to study the effect of temperature (10 degree C-70 degree C) on functional properties of myofibrillar proteins extracted from common crap (Cyprinus carpio) with respect to the exposure of sulfhydryl groups to the surface. Maximum sulfhydryl content was noticed between 30 degree and 40 degree C. When the temperature increased or decreased from this range,a decrease in sulfhydryl content was noticed.A marked decrease in sulfhydryl content was observed when temperature increased from 50 degree to 60 degree C.These may be attributed to the formation or breakdown of disulfide bonds. Though the formation of disulfide bonds contributes positively to the gel strength and elasticity of protein foods, it also indirectly causes nutritional loss by depleting the free sulfhydryl groups.en_US
dc.identifier.citationSeafood Safety on the proceeding of the Symposium on seafood safety-status and Strategies, 28-30 May 2002, Cochin,ed by. Surendran,P.K. et al,2003:81-86en_US
dc.identifier.urihttp://hdl.handle.net/123456789/174
dc.language.isoenen_US
dc.publisherSociety of Fishery Technologists (India)en_US
dc.subjectmyofibrillar proteinsen_US
dc.subjectsulfhydryl groupsen_US
dc.subjectdisulfide bonden_US
dc.subjectthermal denaturationen_US
dc.titleEffect of temperature on thiol group of myofibrillar protein from common carpen_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Effect of temperature on thiol group of myofibrillar trotein from common carp.pdf
Size:
2.34 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
201 B
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Conference papers (B&N)