Ankara University, Engineering Faculty, Food Engineering Department, Dışkapı Campus 14/C, 06110 Ankara, Turkey.
Meat Sci. 2011 Oct;89(2):154-9. doi: 10.1016/j.meatsci.2011.04.008. Epub 2011 Apr 16.
This study was designed to investigate the influence of tumbling and sodium tripolyphosphate (STPP) with marination on the protein structure of raw and cooked döner, a traditional Middle East product consumed widely in many areas of the world. Proximate composition (%moisture, %protein, %fat, %ash, and pH value), salt soluble protein (SSP) and total α-amino grup amount were determined. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used to investigate alterations in the sarcoplasmic and myofibrillar proteins. Utilization of STPP increased the moisture content and ash contents, and pH value of raw döner (p<0.05). Only tumbling and STPP had a significant two-way interaction for moisture content, SSP and total α-amino group amounts of cooked döner (p<0.05). None of the treatments significantly affected the fraction of sarcoplasmic and myofibrillar proteins. In addition, cooking caused proteolysis of these proteins.
本研究旨在探讨翻滚和三聚磷酸钠（STPP）腌制对生、熟旋转烤肉（一种在世界许多地区广泛食用的传统中东食品）中蛋白质结构的影响。测定了粗成分（%水分、%蛋白质、%脂肪、%灰分和 pH 值）、盐溶性蛋白（SSP）和总α-氨基基团含量。十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）用于研究肌浆蛋白和肌原纤维蛋白的变化。STPP 的使用增加了生旋转烤肉的水分含量和灰分含量，以及 pH 值（p<0.05）。只有翻滚和 STPP 对熟旋转烤肉的水分含量、SSP 和总α-氨基基团含量有显著的双向相互作用（p<0.05）。处理方法均未显著影响肌浆蛋白和肌原纤维蛋白的比例。此外，烹饪导致这些蛋白质发生了水解。
