变性(裂变材料)
差示扫描量热法
肌球蛋白
流变学
化学
电介质
材料科学
生物物理学
生物化学
复合材料
热力学
生物
核化学
物理
光电子学
作者
Nigel P. Brunton,James G. Lyng,L. Zhang,Jean‐Christophe Jacquier
出处
期刊:Meat Science
[Elsevier]
日期:2006-02-01
卷期号:72 (2): 236-244
被引量:89
标识
DOI:10.1016/j.meatsci.2005.07.007
摘要
Dielectric properties of beef biceps femoris muscle were recorded during heating (5-85°C) to assess their linkage to phase changes monitored by differential scanning calorimetry (DSC) and rheology. DSC indicated endotherms between 56 and 81°C corresponding to denaturation of actin, collagen and myosin. Matching changes in dielectric properties (dielectric constant (ε') and loss factor (ε″)) were noted at radio and/or microwave frequencies though the nature of the change differed depending upon frequency. The main observation in ε' was an increase above 65-66°C, most likely due to fluid release on collagen denaturation. This fluid plus liquid from myosin denaturation most likely solvated ions freed during myosin denaturation which manifested as an ε″ increase. However, it must be noted that meat structural protein denaturation is compounded with physical shrinkage which can also influence dielectric properties. Rheological parameters of beef muscle heated from 5 to 85°C also displayed marked changes relating to structural protein denaturation.
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