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Functional Properties And Microstructure Of Chicken Breast Salt Soluble Protein Gels As Influenced By Ph And Temperature, S. F. Wang, D. M. Smith
Functional Properties And Microstructure Of Chicken Breast Salt Soluble Protein Gels As Influenced By Ph And Temperature, S. F. Wang, D. M. Smith
Food Structure
The effects of different pH's (4 .5 , 5.5, 6.5 and 7.5) and temperatures (30-80 •c) on the functional properties and microstructure of chicken breast salt soluble protein (SSP) in 0.6 M NaCI were investigated. Protein solubility decreased from 98% at pH 6.5 to less than I% at pH 4.3 and below. Salt soluble protein at pH 4.5 produced a discontinuous gel which could not be measured by back extrusion and had an expressible moisture above 80% at all heating temperatures . Aggregated globular microstructures were observed at pH 4.5 by scanning electron microscopy (SEM). Thin-sectioned images as seen by …