Abstract
Abstract The present work contains studys of extraction and characterization of myofibrillar proteins from chicken breast meat. There were used several methods of extraction of myofibrillar proteins and the protein concentrat myofibrillar was analysed physico-chemical. The current study refers to myofibrillar protein extraction and their characterization, from chicken breast meat. Acid pH dissolution, followed by precipitation at isoelectric pH was used as extraction method. The myofibrillar protein chemical characterization was made by taking into account the functional and rheological properties. Also we study functional properties of concentrate myofibrillar proteins: solubility.,foam capacity and emulsion capacity The results showed that the best method for extraction and characterization of chicken breast myofibrillar proteins is the alkaline pH method. The protein concentrates/isolates, studied by their functional properties, protein solubility and gelling characteristics, can be suitable raw materials for protein films and biodegradable coatings generation
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