Vol. 26 No. 4 (2016), Artículos

Vol. 26 No. 4 (2016)

Functional properties optimization of protein mixtures in a model system

Artículos

https://doi.org/10.15174/au.2016.970

Published 2016-09-15

María Guadalupe Cáñez-Carrasco⁺⁻
Luis Germán Cumplido-Barbeitia⁺⁻
Oralia Orduño-Fragoza⁺⁻
María Alba Guadalupe Corella-Madueño⁺⁻

María Guadalupe Cáñez-Carrasco

Departamento de Ciencias Químico Biológicas

Luis Germán Cumplido-Barbeitia

Centro de Investigación en Alimentación y Desarrollo A. C

Oralia Orduño-Fragoza

Universidad de Sonora

María Alba Guadalupe Corella-Madueño

Universidad de Sonora

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Keywords

Functional properties
Response surface methodology (RSM)
model systems
salt-soluble meat protein. Propiedades funcionales
MSR
sistemas modelo
proteína cárnica soluble en sal.

How to Cite

Cáñez-Carrasco, M. G., Cumplido-Barbeitia, L. G., Orduño-Fragoza, O., & Corella-Madueño, M. A. G. (2016). Functional properties optimization of protein mixtures in a model system. Acta Universitaria, 26(4), 3–11. https://doi.org/10.15174/au.2016.970

Abstract

Cornell’s (1990) mixtures design was used to formulate three-component mixture systems: pig meat protein extract soluble in saline solution (PCC), serum protein concentrate (SPC) and bovine plasma (PB). The objective was to study ingredients interaction effects on functional properties of protein mixtures in a prototype system. Gel strength variable and emulsifying activity index showed a linear effect in mixtures, due to presence of PCC and the three components, respectively. A negative interaction between PCC • CPS and PCC • PB was noticed. In water retention capacity only effect of PCC presence was found. Loss of protein in water released from gels after compression linearly increased due to addition of CPS, showing a positive interaction of CPS • PB. In the emulsifying activity index there was a linear effect of the three components and a negative interaction of PCC • CPS and PCC • PB. Ingredients interactions in mixture properties were significant.

https://doi.org/10.15174/au.2016.970

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