Extração de proteínas miofibrilares de carne bovina para elaboração de filmes comestíveis
作者： Sílvia Souza , Paulo J do A Sobral , Florencia C Menegalli , None
DOI: 10.1590/S0101-20612004000400024
关键词:
摘要: The use of meat myofibrillar proteins for edible film production involves initially the extraction macromolecule, since it is not commercially available. Thus, objectives this work were and characterization bovine proteins, in laboratory scale, elaboration microstructure these films. extracted form Semitendinosus muscle, post rigor mortis, using a differential centrifugal technique buffer solution, with different saline concentrations, modifying Eisele Brekke [13] method. lyophilized (PML) analyzed protein, fat, mineral, ash moisture content. amino acid composition was determined by ionic exchange chromatography eletrophoretic profile done SDS-PAGE. Films having 1g PML/100g 60g glycerol/100g pH maintained at 2.8 acetic used study scanning electronic microscope. PML which presented 84.3% protein content, composed several fractions emphasis myosin actin fractions, according to SDS-PAGE results. From values, verified that main energetic contribution came from covalent links (58.3%), followed interactions (35.7%). films showed poorly homogeneous structure, but matrix compact smooth.
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