INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS

dc.contributor.authorBjelak, Armin
dc.contributor.authorSürmeli, Yusuf
dc.contributor.authorSezer, Banu
dc.contributor.authorVelioğlu, Hasan Murat
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2024-10-29T17:50:00Z
dc.date.available2024-10-29T17:50:00Z
dc.date.issued2022
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThis study aimed to investigate the effect of salt and phosphate on the functional properties of myofibrillar proteins (MPs) at pH 2, 4, 6, 8, and 10. The highest emulsion activity index (EAI) value (8.51 m²/g protein) was obtained with the use of NaCl, and phosphate at pH 10. The highest emulsion stability index (ESI) result was determined (230.8 minutes) with the use of salt at pH 8. The addition of salt and phosphate significantly (p<0.05) improved the emulsifying properties of proteins. Considering the water absorption capacity (WAC), the highest value was obtained as 1.9 mL water/g protein at pH 6 and pH 8. The highest fat absorption capacity (FAC) value of 8.3 mL fat/g protein was found with the addition of phosphate at pH 6. The highest foam capacity (FC) and foam stability (FS) were obtained at pH 10 and 4, respectively.
dc.identifier.doi10.15237/gida.GD22078
dc.identifier.endpage859
dc.identifier.issn1300-3070
dc.identifier.issn1309-6273
dc.identifier.issue5en_US
dc.identifier.startpage846
dc.identifier.trdizinid1209950
dc.identifier.urihttps://doi.org/10.15237/gida.GD22078
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1209950
dc.identifier.urihttps://hdl.handle.net/20.500.11776/12685
dc.identifier.volume47
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofGIDA
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFoam
dc.subjectmyofibrillar proteins
dc.subjectfunctional proteins
dc.subjectemulsion
dc.titleINVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS
dc.typeArticle

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