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Infrared Spectroscopy and Heat-Induced Changes in Protein Structure

2 Infrared Spectroscopy and Heat-Induced Changes in Protein Structure [Pg.476]

Heat-induced gelation of muscle food proteins is influenced by various factors, including the addition of non-protein polymer ingredients. Of the various non-protein polymer ingredients, polysaccharides are ones that can affect the thermal transition temperatures of meat proteins [37]. The effects of three ionic types of polysaccharides (anionic polysaccharide K-carrageenan, KCG neutral polysaccharide locust bean [Pg.476]



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Changes in structure

Changes induced

Heat change

Infrared heating

Infrared spectroscopy and

Protein changes

Protein heated

Proteins changing

Proteins heating

Proteins inducible

SPECTROSCOPY AND STRUCTURE

Spectroscopy structure)

Structural change

Structural infrared

Structure change

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