engleski

Cryoprotective Effect of Maltose on Chicken Myofibrillar Proteins (CMP)

The cryoprotective effects of maltose (w = 0 - 10%) on chicken myofibrillar proteins (CMP) were investigated. CMP were produced from broiler mixed with different mass fraction of maltose (w = 0 - 10 %), frozen and stored for 30 days on -30 °C. Myofibrillar protein functional stability was monitored by salt extractable protein (SEP) and differential scanning calorimetry (DSC). Salt extractable protein (SEP) showed that the addition of maltose (w = 0 - 10%) caused smaller decrease in protein solubility after 30 days of frozen storage. Peak thermal transition temperatures (Tp) and denaturation enthalpy (ΔH) of myofibrillar proteins were evaluated. Differential scanning calorimetry (DSC) revealed a shift in peak thermal transition temperature (Tp) of myosin and actin to higher temperature as the mass fraction of maltose increases. After 30 days of frozen storage transitions enthalpies (ΔH) of myosin and actin of CMP samples showed increase with the increase of mass fraction of maltose. Since the value of denaturation enthalpy is directly related to amount of native proteins, higher values of ΔH indicates to the higher cryoprotective effects of maltose on chicken myofibrillar proteins.

thermal transitions temperatures; cryoprotection; maltose chicken myofibrillar proteins; DSC; SEP

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