Vol. 26 No. 4 (2016)
Artículos de Investigación

Functional properties optimization of protein mixtures in a model system

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  • 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
Bio
Luis Germán Cumplido-Barbeitia
Centro de Investigación en Alimentación y Desarrollo A. C
Oralia Orduño-Fragoza
Universidad de Sonora
Bio
María Alba Guadalupe Corella-Madueño
Universidad de Sonora
Bio
DOI: https://doi.org/10.15174/au.2016.970

Published 2016-09-15

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.

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