Mature protein factors affecting

Factors affecting the mature proteins Photobleaching and -isomerization... 

Factors that affect texture include moisture content, composition, variety or species, pH, product history (maturation or age), and sample dimensions. Texture is also dependeut on the method of dehydration and pretreatments. Purslow [55] stated that meat texture is affected by the structure of the solid matrix. He coucluded that it is important to have a fundamental understanding of the fracture behavior of meat and how it relates to the structure of the material. Stanley [83] stated that many researchers now believe that the major structural factors affecting meat texture are associated with connective tissues aud myofibrillar proteins. Moreover, two other components muscle membranes and water also deserve consideration not because of their inherent physical properties, but rather as a result of the indirect influence they have on the physical properties. It should be noted that sarcoplasmic proteins may be important for the same reason, although little information on their role is available. He suggested that these structures merit particular attention. 

An understanding of the mode and sequence of production of the components and factors affecting protein synthesis could be of considerable use to plant breeders and geneticists. Proteins of some seeds form an important part of the human diet in many countries, but are often deficient in certain amino acids, and if these are not provided from alternative food sources serious deficiency symptoms ensue. In normal maize, zein (the major protein body constituent) is poor in lysine and tryptophan, and is the protein which is synthesized late during maturation. Glutelins (the non-sequestered proteins) are synthesized... 

Environmental factors which affect protein content of field peas include nitrogen fertilizer (14), maturation (15), soil P and K content (16), and temperature (17). The protein corrEent of field peas is important since it ultimately affects the amount of protein in field pea concentrates or isolates (18). 

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