Denaturation and the Glass Transition Temperatures of Myofibrillar Proteins from Osmotically Dehydrated Tilapia: Effect of Sodium Chloride and Sucrose

Abstract

The effect of sodium chloride and/or sucrose content on the denaturation (T d ) and the glass transition (T g ) temperatures of osmotically dehydrated tilapia fillets using binary or ternary solutions at 20°C, was evaluated. DSC analyses revealed that myofibrillar proteins denaturation temperatures and enthalpies decreased with increase in muscle salt content. Sugar produced a stabilizing effect on denaturation of the fillets proteins. When ternary solutions were used, sucrose did not protect the proteins against the ionic stress produced by the salt. T g was affected by the residual moisture content of the samples. Influence of NaCl was important at low water activity values. Sucrose content did not influence on T g .

Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein

“…Shrestha et al (2007b) verified that whole lactose presents higher T g values than hydrolysed lactose. The effect of several water activities on the T g of osmotically dehydrated tilapia fillets using binary or ternary solutions was evaluated by Medina-Vivanco et al (2007). The glass transition temperatures found by these authors were higher than those reported in the present study.…”

Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate

“…Shrestha et al (2007) verified that whole lactose presented higher T g (46.7°C) values than hydrolyzed lactose (À3.5°C), equilibrated under relative humidity 32%). The effect of different water activities on the T g of osmotically dehydrated tilapia fillets obtained using binary or ternary solutions was evaluated by Medina-Vivanco et al (2007). The glass transition temperatures found by these authors were higher (54.12 and 16.93°C for osmotically dehydrated samples by NaCl and NaCl + sucrose solutions, respectively, equilibrated under relative humidity 32%) than that reported in this study, certainly due to their higher molecular weight proteins.…”

The Effects of Storage on Quality and Nutritional Values of Ehrenberg’s Snapper Muscles (Lutjanus Ehrenbergi): Evaluation of Natural Antioxidants Effect on the Denaturation of Proteins

“…In DSC analysis, melting point temperature (T m ) of fish muscles could be used to gain information about the optimum condition for the storage of fish [30]. Two proteins are of interest in this study; sarcoplasmic and myofibrillar proteins.…”