[The effect of polysaccharides on thermal denaturation of sarcoplasmic proteins from muscle homogenates]

When meat sarcoplasmic proteins interact with polysaccharides thermodynamic parameters of the systems are changed. The insoluble forms (natural plant matrix from wheat bran, cellulose) provide for partial denaturation of proteins at low temperatures (30-45 degrees C) and intensify subsequent coagulation processes. An increase of enthalpy with their increased concentration was found. Carboxymethylcellulose and pectin completely suppress protein coagulation, methylcellulose decreases enthalpy almost twice as compared to the solution without polysaccharides.