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Accession number;04A0022347
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| Title;Effects of Milk Peptides on the Acceleration of Color Formation in Meat Products-The mechanism for acceleration of color formation and fractionation of active peptides from whey protein hydrolysate- |
| Author;
SAKATA RYOICHI
(Azabu Univ., Sch. of Vet. Med.)
MORITA HIDETOSHI
(Azabu Univ., Sch. of Vet. Med.)
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Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
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Journal Code:X0296A
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ISSN:
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VOL.21;NO.;PAGE.185-191(2003)
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| Figure&Table&Reference;FIG.6, TBL.1, REF.10 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Examination was made to clarify the mechanism by which whey protein(WPC80) hydrolysate accelerates color formation in meat products. The heat-denaturation of myoglobin(Mb) was noted to occur most quickly and to the greatest extent on using WPC80 hydrolysate. Denatured Mb also demonstrated outstanding capacity to bring about color formation. Mb previously heat-denatured with WPC80 hydrolysate was compared for its color formation capacity, which was found to increase with Mb denaturation. From these findings, it is thus evident that WPC80 hydrolysate accelerates the denaturation of Mb, and augments its reducing ability with heating. Accordingly the hydrolysate would appear to accelerate color formation in meat products. By gel-filtration column chromatography, WPC80 hydrolysate was fractionated and color acceleration in the Mb model system was confirmed. Acceleration was significant in the molecular weight range of ca. 700-1,000. (author abst.) |
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