The influence of calcium chloride, adenosine triphospate and lysosomal enzymes on water holding capacity of myofibrillar proteins

Authors

  • Y. M. ELSHREK
  • M. E. BAILEY

Abstract

The influence of calcium chloride (CaCI2), adenosine triphosphate (ATP) and lysosomal enzymes independently and in combinatin on water holding capacity (WHC) of beef myofibrillar proteins was studied. CaCl2 or ATP decreased WHC at both pH 5.5 and 7.0. The WHC of samples treated with a mixture of CaCl2 and ATP was less than that of untreated proteins. The WHC of samples treated with lysosomal enzymes was enhanced by adding ATP, CaCl2 and a mixture of the two.

Author Biographies

Y. M. ELSHREK

Food Science Department, Al-Fateh University, Tripoli, S.P.L.A.J.

M. E. BAILEY

Food Science and Nutrition Department. Univ, of Missouri, Columbia, USA.

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Published

2023-04-15

How to Cite

ELSHREK, Y. M. ., & BAILEY, M. E. . (2023). The influence of calcium chloride, adenosine triphospate and lysosomal enzymes on water holding capacity of myofibrillar proteins. The Libyan Journal of Agriculture, 12(1). Retrieved from https://journals.uot.edu.ly/index.php/ljagric/article/view/464

Issue

Vol. 12 No. 1 (1986): The Libyan Journal of Agriculture

Section

Articles