✦ LIBER ✦
Relationships of hydrophobicity and antigenic activity to fat-binding capacity of heat denatured meat proteins
✍ Scribed by María L. Marín; Dolores Selgas; Carmen Pin; Carmen Casas
- Publisher
- John Wiley and Sons
- Year
- 1992
- Tongue
- English
- Weight
- 360 KB
- Volume
- 60
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Abstract
Aromatic and aliphatic hydrophobicity, measured fluorometrically for meat proteins using 8‐anilino‐1 ‐naphthalene sulphonic acid and all‐trans‐retinol as hydrophobic probes, and antigenicity studied using an enzyme‐linked immunosorbent assay (indirect‐ELISA) had significant correlations to fat‐binding capacity of heat denatured meat proteins. Simple and multiple regression analyses yielded equations to predict this functional property of meat proteins.