engleski

Effect of Different Modified Starches on the Thermophyisical Properties of Myofibrillar Protein Concentrate (MPC)

Differential scanning calorimetry (DSC) was used to determine influence of modified starches on thermophysical properties of myofibrillar protein concentrate (MPC). Samples of MPC were mixed with tapioca modified starch (MTS1) (w = 5 and 10%), tapioca modified starch (MTS2) (w = 5 and 10%) and barley modified starch (MBS) (w = 5 and 10%). Onset temperature of transition (To), peak thermal transition (Tp), endset temperature of transition (Te), and denaturation enthalpy (ΔH) were evaluated. Differential scanning calorimetry (DSC) revealed a shift in peak thermal transition temperature (Tp) of myosin and actin to higher temperature in samples mixed MBS and to the lower temperatures in samples mixed with MTS1 and MTS2. Transition enthalpies for myofibrillar proteins showed increase with incense of mass fraction of MBS and decrease with the increase of mass fractions of MTS1 and MTS2. Increase of transitions temperatures and enthalpies in samples indicates possible interactions between myofibrillar proteins and modified barley starch (MBS).

thermal transitions temperature; transitions enthalpy; DSC; modified starch; myofibrillar proteins

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