Timed Emulsification Studies with Chicken Breast Muscle: Soluble and Insoluble Myofibrillar Proteins |
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Authors: | MARILYN T GASKA JOE M REGENSTEIN |
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Affiliation: | Author Gaska is a Clinical Dietician at Our Lady of Lourdes Hospital, Binghamton, NY 13905. Author Regenstein is Associate Professor of Food Science in the Dept. of Poultry &Avian Sciences arid Institute of Food Science, Rice Hall, Cornell Univ., Ithaca, NY 14853. |
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Abstract: | Emulsion formation with chicken breast muscle was investigated using timed emulsification. High-salt soluble proteins (pH 7.0, 0.6M NaCl) extracted from previously washed muscle (pH 7.0, 0.05M NaCl) were removed from the aqueous phase as mixing time increased. Low- and high-salt exhaustively washed muscle, resuspended in either 0.15 or 0.6M NaCl, pH 7.0, still exhibited good emulsion properties. The pellet protein decreased (> 90%) as mixing time increased from 0 to 5 min. Addition of sodium pyrophosphate to 0.6M NaCl suspensions of 0.05M NaCl washed muscle resulted in an increase in solubility of myofibrillar proteins and a general improvement in emulsification properties. High-salt insoluble proteins may play an important role in emulsion formation. |
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