Freies Endotoxin als Belastungsparameter : Transportstress und endogene Kontamination bei Schlachtschweinen

The incorporation of plant proteins into meat raw materials on condition that they form complexes with the muscle myosin would have contributed to the improvement of their distribution in a meat mass and probably to leveling on their negative properties, such as hidden allergenicity of soya beans. A possibility of formation of the complexes of soya and green peas proteins with meat myosin in solutions was studied. It is shown that such formation of complexes is possible not only at high temperatures (80 to 90 °C), but at room temperatues, provided that the acid denaturation of the plant protein had occured previously. The process of complexes formation was fixed by two methods : HPLC and differential scanning calorimetry. A percent of myosin involved into formation of unsolvable complexes with soya glycinine and peas legumin was calculated; in the first case it was equal to 70 %, and in the second 88 %.