Determination by DSC analysis of the influence of pH on meat proteins

Authors:
Olga Drăghici

Volume 17, Issue 4;
Pages: 466-468;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551

In this paper the goal is, to measure meat proteins stability, as a function of an environmental perturbant. Thus, protein stability is monitored with pH and temperature of the environment variables. Several bonds which exist in the native protein decrease with decreasing pH, which leads to a decrease in the conformational stability of the protein. Differential scanning calorimetry (DSC) can provide all the thermodynamic parameters that specify the stability of the protein as a function of temperature.