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Effect of acetylation on rheological properties of fish protein isolates during heating

โœ Scribed by Pavlova, Ludmila A. ;Damshkaln, Lilija G. ;Vainerman, E. S.

Publisher
John Wiley and Sons
Year
1991
Tongue
English
Weight
307 KB
Volume
35
Category
Article
ISSN
0027-769X

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โœฆ Synopsis

Rheological properties of concentrated dispersions of muscle Pollack proteins acetylated to different degrees as a function of temperature have been studied.

The character of viscosity changes of the partially acetylated isolates is almost identical with that of unacetylated protein. However, the temperatures corresponding to viscosity maxima increase proportionally to the degree of acetylation.

A total acetylation of the free lysine &-amino groups of Pollack protein results in a significant increase in the critical concentration and/or temperature of the sol-gel transition.

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