Improvement of the emulsifying properties of porcine sarcoplasmic proteins with a low-molecular weight surfactant by the two-step emulsification method

Animal Science Journal

Volumn 74, Issue 2, 2003, Pages 145-151

  Miyaguchi, Yuji ^a   Hayashi, Yuki ^a   Nagayama, Kiyomi ^a  

^a IBARAKI UNIVERSITY   (Japan)

Author keywords

Emulsifying activity; Low molecular weight surfactant; Porcine sarcoplasmic proteins; Sucrose stearate ester; Two step emulsification

Indexed keywords

GLYCINE MAX; SUIDAE; ZEA MAYS;

EID: 0344961118     PISSN: 13443941     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1344-3941.2003.00099.x     Document Type: Article

References (26)

1. Asghar A, Samejima K, Yasui T. 1985. Functionality of muscle proteins in gelation mechanisms of structure meat products. Critical Reviews in Food Science and Nutrition 22, 27-106.
2. Chen J, Dickinson E. 1999. Effect of monoglycerides and diglycerol-esters on viscoelasticity of heat-set whey protein emulsion gels. International Journal of Food Science and Technology 34, 493-501.
3. Euston SP, Finnigan SR, Hirst RL. 2001. Aggregation kinetics of heated whey protein-stabilized emulsions: Effect of low-molecular weight emulsifier. Food Hydrocolloids 15, 253-262.
4. Gnanasambandam R, Zayas JF. 1984. Microstructure of frankfurters with wheat germ proteins. Journal of Food Science 49, 598-602.
5. Gordon A. 1992. Mechanisms of meat batter stabilization: a review. Critical Reviews in Food Science and Nutrition 32, 299-332.
6. Hattori A. 1996. Composition of Meat. In: Okitani A (ed.), Meat Science, pp. 48-58. Asakura-syotein, Tokyo. [In Japanese].
7. Hayashi H, Kako M. 1988. Combination of Food Emulsifiers. In: Yano T, Toei R (eds), Emulsification and dispersion, pp. 154-163. Korin, Tokyo. [In Japanese].
8. Hermansson A-M, Åkesson C. 1975a. Functional properties of added proteins correlated with properties of meat systems. Effect of concentration and temperature on water-binding properties of model meat systems. Journal of Food Science 40, 595-602.
9. Hermansson A-M, Åkesson C. 1975b. Functional properties of added proteins correlated with properties of meat systems. Effect of salt on water-binding properties of model meat systems. Journal of Food Science 40, 603-610.
10. Hermansson A-M, Åkesson C. 1975c. Functional properties of added proteins correlated with properties of meat systems. Effect on texture of a meat product. Journal of Food Science 40, 611-614.
11. Imm JY, Regenstein JM. 1997. Interaction of commercial dairy proteins and chicken breast myosin in an emulsion system. Journal of Food Science 62, 967-966.
12. Imm JY, Regenstein JM. 1998. Emulsification of commercial dairy proteins with exhaustively washed muscle. Journal of Agricultural Food Chemistry 63, 1012-1017.
13. Kretzschmar U. 1995. Funktionelle Eigenschaften von Sarcoplasmaproteinen 1. Löslichkeit, Wasser-und Fettbindung. Fleischwirtschaft 75, 76-79.
14. Krishnamurthy G, Chang HS, Hultin HO, Feng Y, Srinivasan S, Kelleher SD. 1996. Solubility of chicken breast muscle proteins in solutions of low ionic strength. Journal of Agricultural Food Chemistry 44, 408-415.
15. Miyaguchi Y, Nagayama K, Tsutsumi M. 2000. Thermal and functional properties of porcine sarcoplasmic proteins: a comparison with some water-soluble animal proteins. Animal Science Journal 71, 416-424.
16. Pearce KN, Kinsella JE. 1978. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. Journal of Agricultural Food Chemistry 26, 716-723.
17. Samejima K, Hashimoto Y, Yasui T, Fukuzawa T. 1969. Heat gelling properties of myosin, actin, actomyosin and myosin subunits in a saline model system. Journal of Food Science 34, 242-245.
18. Schmidt GR. 1984. Processing effects on meat product microstructure. Food Microstructure 3, 33-39.
19. Shimizu M, Kamiya T, Yamauchi K. 1981. The adsorption of whey proteins on the surface of emulsified fat. Agricultural Biological Chemistry 45, 2491-2496.
20. Shimizu M, Nakane Y. 1995. Encapsulation of biologically active proteins in a multiple emulsion. Bioscience Biotechnology Biochemistry 59, 492-496.
21. Smith GC, Juhn H, Carpenter ZL, Mattil KF, Carter CM. 1973. Efficacy of protein additives as emulsion stabilizers in frankfurters. Journal of Food Science 38, 849-855.
22. Stanley DW, Stone AP, Hultin HO. 1994. Solubility of beef and chicken myofibrillar protein in low ionic strength media. Journal of Agricultural Food Chemistry 42, 863-867.
23. Tesch S, Schubert H. 2002. Influence of increasing viscosity of the aqueous phase on the short-term stability of protein stabilized emulsions. Journal of Food Engineering 52, 305-312.
24. Torgersen H, Toledo RT. 1970. Physical properties of protein preparations related to their functional characteristics in comminuted meat systems. Journal of Food Science 42, 1615-1620.
25. Tsai R, Cassens RG, Brisky EH. 1972. The emulsifying properties of purified muscle proteins. Journal of Food Science 37, 286-288.
26. Yasui T, Ishioroshi M, Samejima K. 1980. Heat induced gelation of myosin in the presence of actin. Journal of Food Biochemistry 4, 61-80.