KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/47500
Title: | Effect of temperature on thiol group of myofibrillar protein from common carp |
Other Titles: | Not Available |
Authors: | Giles, T.N. Anandan, R. Sankar, T.V. |
Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
Published/ Complete Date: | 2003-01-01 |
Project Code: | Not Available |
Keywords: | Myofibrillar proteins Sulfhydryl groups Disulfide bond Thermal denaturation |
Publisher: | Society of Fisheries Technologists(India),Cochin |
Citation: | Giles, T.N., Anandan, R., and Sankar, T.V., (2003). Effect of temperature on thiol group of myofibrillar protein from common carp. In : Proceedings of the Symposium on Seafood Safety-Status and strategies . Surendran P.K. et. al (Eds.), pp 81-86, Society of Fisheries Technologists (India), Cochin. |
Series/Report no.: | Not Available; |
Abstract/Description: | The 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. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Proceedings |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Not Available |
Volume No.: | Not Available |
Page Number: | 81-86 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/47500 |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Effect of temperature on thiol group of myofibrillar trotein from common carp.pdf | 2.4 MB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.