DETERMINATION OF INTERACTIONS BETWEEN MEAT PROTEINS AND CARRAGEENANS WITH DIFFERANTIAL SCANNIND CALORIMETRY

Abstract

In this study the interactions between meat proteins and κ, ι, λ-carrageenans with or without NaCl were investigated. For this purpose the thermal denaturation (T_p) and glass transition temperatures (T_g) and gelation temperatures of carrageenans were determined by using differential scanning calorimetry (DSC). Three denaturation peaks were found for ground meat which were 57.96°C for myosin, 66.08°C for sarcoplasmic proteins and 79.23°C for actin. The T_p of myosin and actin were decreased while T_p of sarcoplasmic proteins were increased when NaCl was added. Addition of carrageenans decreased the T_p of actin and myosin and it was observed that effect of carrageenans was increased when salt was added. The T_g was observed as step change in the thermograms. Addition of salt did not affect T_g of samples, only ι-carrageenan increased T_g of samples (P ≤0.05). On the other hand κ, λ-carrageenan caused a decrease in the T_g of samples (P >0.05). 

Keywords

• Differantial Scanning Calorimetry,Carrageenan,meat proteins

KARRAGENANLAR VE ET PROTEİNLERİ ARASINDAKİ ETKİLEŞİMLERİN DİFFERANSİYEL TARAMALI KALORİMETRE İLE İNCELENMESİ

Abstract

Bu çalışma kapsamında et proteinlerinin farklı karragenanlar ile etkileşimi NaCl eklendiği ve eklenmediği durumlarda araştırılmıştır. Bu amaçla et proteinlerinin denatürasyon pik sıcaklıkları (T_p) ve camsı geçiş sıcaklıkları (T_g) ve karragenanların jelleşme sıcaklıkları differansiyel taramalı kalorimetre (DTK) ile incelenmiştir. DTK’dan elde edilen termogramlarda miyosin için 57.96°C, sarkoplazmik proteinler için 66.08°C ve aktin için 79.23°C olmak üzere 3 temel T_p değeri bulunmuştur. Kıyma haline getirilmiş dana eti tuz eklendiğinde miyosin ve aktinin T_p değerlerinde azalma sarkoplazmik proteinlerininkinde ise artış gözlenmiştir. Karragenanlar eklendiğinde ise proteinlerin aktin ve miyosinin T_p değerlerinde azalma gözlenmiştir. Karragenanlar etkilerini tuz varlığında daha belirgin olarak göstermişlerdir (P ≤0.05). Camsı geçiş sıcaklığı DTK termogramlarında basamak değişim olarak gözlenmiştir. Tuz eklemenin camsı geçiş sıcaklığı üzerine önemli bir etkisi gözlenmezken (P >0.05), eklenen karragenanlardan yalnızca ι-karragenan artışa neden olmuştur (P ≤0.05). κ ve λ-karragenan ise camsı geçiş sıcaklıklarında azalmaya neden olmuşlardır (P >0.05). 

Keywords

• Diferansiyel Taramalı Kalorimetre,Karragenan,Et proteinleri

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