Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 4
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- Pages.466-472
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- 1990
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- 0367-6293(pISSN)
The Effect of Sugar Addition and Heat Treatment on the Myofibrillar Protein Extractability
당첨가 및 가열처리가 근원섬유단백질의 추출성에 미치는 영향
- Yang, Jong-Beom (Department of Food Technology, Dong Nam Health Junior College) ;
- Kim, Chang-Han (Department of Animal Products Science, Kon Kuk University)
- Published : 1990.08.01
Abstract
The effect of sugar addition and heat treatment on the myofibrillar protein extractability was studied. Maillard reaction was dependent on heating time significantly and glucose revealed the highest reactivity for Maillard reaction. The extractability of myofibrillar proteins was lowest in case of glucose addition and decreased according to increasing of heating time, Higher extractability was resulted in by digestion of myofibrillar proteins with enzymes after sugar addition and heat treatment than the undigested samples, as the sample was digested with trypsin that is the highest. And by digestion with trypsin, chymotrypsin and peptidase at a time the extractability of meat proteins increased remarkably.
우육에 7.5%의 당을 첨가하고