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| Field | Value |
| Title | Effect of temperature on thiol group of myofibrillar protein from common carp |
| Names |
Giles, T.N.
Anandan, R. Sankar, T.V. |
| Date Issued | 2003 (iso8601) |
| Abstract | 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. |
| Genre | Article |
| Topic | myofibrillar proteins |
| Identifier | Seafood 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,2003:81-86 |