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DANA ETİ MİYOFİBRİLER PROTEİNLERİNİN FONKSİYONEL ÖZELLİKLERİ ÜZERİNE TUZ, FOSFAT ve PH’NIN ETKİLERİNİN ARAŞTIRILMASI

Yıl 2022, Cilt: 47 Sayı: 5, 846 - 859, 30.10.2022

Armin Bjelak Yusuf Sürmeli Banu Sezer Murat Velioglu Prof.dr İsmail Boyacı

https://doi.org/10.15237/gida.GD22078

Öz

Bu çalışmada, tuzun ve fosfatın miyofibriler proteinlerin fonksiyonel özellikleri üzerindeki etkisinin pH 2, 4, 6, 8, 10 değerlerinde araştırılması amaçlanmıştır. Emülsiyon aktivite indeksi (EAI), emülsiyon stabilite indeksi (ESI), köpük kapasitesi (FC), köpük stabilitesi (FS), su absorpsiyon kapasitesi (WAC) ve yağ tutma kapasitesi (FAC) incelenmiştir. pH 10'da tuz ve fosfat kullanımıyla, en yüksek EAI değeri (8,51 m²/g protein) elde edilmiştir. pH 8'de, tuz kullanımıyla en yüksek ESI sonucu (230,8 dakika) belirlenmiş; tuz ve fosfat ilavesinin, proteinlerin emülsifiye edici özelliklerini önemli ölçüde iyileştirdiği (p<0.05) tespit edilmiştir. Fosfat ilavesiyle, pH 6 ve pH 8'de en yüksek WAC değeri (1,9 mL su/g protein) elde edilmiştir. En yüksek FAC değeri (8.3 mL yağ/g protein) pH 6'da fosfat ilavesiyle elde edilmiştir. Köpürme özelliklerine bakıldığında, en yüksek FC değeri pH 10'da (%90) elde edilmiştir. Fosfat ve tuz kombinasyonunda, pH 4'te, en yüksek FS sonucu %100 olarak belirlenmiştir.

Anahtar Kelimeler

miyofibriler proteinler fonksiyonel özellikler emülsiyon köpük

Destekleyen Kurum

TÜBİTAK

Proje Numarası

TÜBİTAK 217O088

Kaynakça

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  • Bendall, J.R. (1954). The swelling effect of polyphosphates on lean meat. J Sci Food Agric 5:468.
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INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS

Yıl 2022, Cilt: 47 Sayı: 5, 846 - 859, 30.10.2022

Armin Bjelak Yusuf Sürmeli Banu Sezer Murat Velioglu Prof.dr İsmail Boyacı

https://doi.org/10.15237/gida.GD22078

Öz

This 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.

Anahtar Kelimeler

myofibrillar proteins functional proteins emulsion foam

Proje Numarası

TÜBİTAK 217O088

Kaynakça

  • Amiri, A., Sharifian, P., Soltanizadeh, N. (2018). Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins. Int J Bio Macromol, 111: 139–147.
  • Ashie, I.N.A., Sorensen, T.L., Nielsen, P.M. (2002). Effects of papain and a microbial enzyme on meat proteins and beef tenderness. J Food Sci, 67, 6.
  • Barbut, S. (1995). Importance of fat emusification and protein matrix characteristics in meat batter stability. J Muscle Foods, 6:161.
  • Barbut, S., Mittal, G.S. (1988). Rheological and gelation properties of meat batters prepared with three chloride salts. J Food Sci, 53:1296.
  • Bendall, J.R. (1954). The swelling effect of polyphosphates on lean meat. J Sci Food Agric 5:468.
  • Bertram, H. C., Kristensen, M., Andersen, H.J. (2004). Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment – a low-field NMR study. Meat Sci 68: 249–256.
  • Billeter, R., Heizmann, C. W., Reist, U., Howald, H., Jenny, E. (1982). Two-dimensional peptide analyses of myosin heavy chains and actin from single-typed human skeletal muscle fibers. FEBS Lett, 139, 45.
  • Cabra, V., Arreguin, R., Farres, A. (2008). Emulsifying properties of proteins. Bol Soc Quím Méx, 2(2): 80-89.
  • Chan JT, Omana DA, Betti M. (2011). Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH. Poult Sci 90(5): 1112-23. doi: 10.3382/ps.2010-01185.
  • Chang, H.J., Xu, X.L., Zhou, G.H., Li, C.B., Huang, M. (2012). Effects of characteristics changes of collagen onmeat physicochemical properties of beef semitendinosus muscle during ultrasonic processing, J Food Bioproc Technol 5: 285–297.
  • Chen, X., Li, Y., Zhou, R., Liu, D., Xu, X. (2017). Water-soluble myofibrillar proteins prepared by high-pressure homogenisation: a comparison study on the composition and functionality. Int J Food Sci Tech
  • Cheng, Q., Sun, D.W. (2008). Factors affecting the water holding capacity of red meat products: a review of recent research advances. Crit Rev Food Sci 48: 137–159.
  • Cheng, J., Zhu, M., Liu, X. (2020). Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols. Food Chem, 308: 125592.
  • Choi, Y.M., Jung, K.C., Jo, H.M., Nam, K.W., Choe, J.H., Rhee, M.S., Kim, B.C. (2014). Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. Meat Sci, 96: 21-25.
  • Clarke, F. M., Lovell, S. J., Masters, C. J., Winzor, D. J. (1976). Beef muscle troponin: Evidence for multiple forms of troponin-T, Biochim. Biophys Acta, 427: 617.
  • Colmenero, F.J., Borderias, A.J. (1983). A study of the effects of frozen storage on certain functional properties of meat and fish protein. Int J Food Sci Technol 18: 731-737. doi:10.1111/j.1365-2621.1983.tb00311.x
  • Damodaran, S. (1996). Amino acids, peptides, and proteins. In: Food Chemistry, Fennema, R. O. (Ed.), Marcel Dekker Inc, New York, USA. pp. 321–430.
  • Dhoot, G. K., Freason, N., Perry, S. V. (1979). Polymorphic forms of troponin T and troponin C and their localization in striated muscle cell types. Exp Cell Res 122: 339.
  • Dutson, T. R., Pearson, A. M., Merkel, R. A. (1974). Ultrastructural postmortem changes in normal and low-quality porcine muscle fibers. J Food Sci 39: 32.
  • Elizalde, B.E., Kanterewicz, R.J., Pilosof, A.M.R., Bartholomai G.B. (1988). Physicochemical properties of food proteins related to their ability to stabilize oil-in-water emulsions. J Food Sci 53(3): 845.
  • FAO (2006). World agriculture: Towards 2030/2050. Interim Report.Rome: Food and Agriculture Organisation.
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  • Fligner, L., Mangino, E. (1991). Relationship of Composition to Protein Functionality. ACS Symposium Series; American Chemical Society: Washington, DC. Journal Article Number 43-90.
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Toplam 100 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Armin Bjelak Bu kişi benim 0000-0003-0869-3393

Yusuf Sürmeli 0000-0002-9645-6314

Banu Sezer Bu kişi benim 0000-0002-0743-3453

Murat Velioglu 0000-0002-8275-6965

Prof.dr İsmail Boyacı 0000-0003-1333-060X

Proje Numarası TÜBİTAK 217O088
Yayımlanma Tarihi 30 Ekim 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 47 Sayı: 5

Kaynak Göster

APA Bjelak, A., Sürmeli, Y., Sezer, B., Velioglu, M., vd. (2022). INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS. Gıda, 47(5), 846-859. https://doi.org/10.15237/gida.GD22078
AMA Bjelak A, Sürmeli Y, Sezer B, Velioglu M, Boyacı Pİ. INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS. GIDA. Ekim 2022;47(5):846-859. doi:10.15237/gida.GD22078
Chicago Bjelak, Armin, Yusuf Sürmeli, Banu Sezer, Murat Velioglu, ve Prof.dr İsmail Boyacı. “INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS”. Gıda 47, sy. 5 (Ekim 2022): 846-59. https://doi.org/10.15237/gida.GD22078.
EndNote Bjelak A, Sürmeli Y, Sezer B, Velioglu M, Boyacı Pİ (01 Ekim 2022) INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS. Gıda 47 5 846–859.
IEEE A. Bjelak, Y. Sürmeli, B. Sezer, M. Velioglu, ve P. İ. Boyacı, “INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS”, GIDA, c. 47, sy. 5, ss. 846–859, 2022, doi: 10.15237/gida.GD22078.
ISNAD Bjelak, Armin vd. “INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS”. Gıda 47/5 (Ekim 2022), 846-859. https://doi.org/10.15237/gida.GD22078.
JAMA Bjelak A, Sürmeli Y, Sezer B, Velioglu M, Boyacı Pİ. INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS. GIDA. 2022;47:846–859.
MLA Bjelak, Armin vd. “INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS”. Gıda, c. 47, sy. 5, 2022, ss. 846-59, doi:10.15237/gida.GD22078.
Vancouver Bjelak A, Sürmeli Y, Sezer B, Velioglu M, Boyacı Pİ. INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS. GIDA. 2022;47(5):846-59.
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