Comparison of the protein structure of soluble and nonsoluble meat

Since the most important determinants of solubility of meat are animal slaughter, studies have shown that different methods of killing on the quality and biochemical properties of meat and physical properties such as meat color, as well as its microbial properties, after The death of the animal is influential.

Researchers at the University of Tehran& Department of Biochemistry and Biophysics at the University of Tehran& Spectrometric Research Center have reported that myoglobin protein, a muscle tissue protein, has a more complex structure than solvent myoglobin, which is more soluble in the solvent than the non-soluble myoglobin, and the reactive oxygen species produced by the interaction of non-soluble myoglobin with the substance Protein degrading is more.

According to the report, the application of digestive conditions to two proteins showed that the solvent sample was more digestible than non-soluble.

The effect of heat on non-soluble myoglobulin leads to more accumulation in it, which, along with the greater oxidation of this sample, disrupts the function of digestive enzymes on protein hydrolysis. According to these studies, the tissue assay device also shows that non-soluble tissue has a higher hardness and resistance to soluble muscle tissue when it& chewing. The increased activity of oxygen radicals in non-soluble myoglobin can play a role in complications and complications of diabetes.

This research was conducted by Elnaz Hosseini, a graduate student in Biophysics with the guidance of Dr. Ali Akbar Mousavi Movahedi, at the Tehran University& Biochemistry and Biophysical Research Center.

It should be noted that the consumption of halal products has grown all over the world in recent years and the halal food industry, which focuses on meat products, has become a high-income industry.