Protein functionality can be classified into three groups: related to hydration, to protein-protein interactions and to surface properties. In meat systems, sarcoplamic proteins show almost no functional properties whereas the structural arrangement of myofibrillar proteins are the main cause of their functionality. This is due to the effect form and molecular flexibility have on hydrodynamic and surface properties related to hydrophobicity, electrostatic forces and steric hindrance. To study functionality, the use of a model system of simple composition and process variables easy to control is more adequate than the use of real systems, In the search of an alternative protein source, some functional properties of goat meat extracts stored at different times and temperatures were studied and compared to beef extracts. Only the emulsifying activity index had a highly significant difference with respect to animal species and storage time. Emulsifying capacity and sulfhydryl group content were also significantly affected by storage time. Goat protein extracts showed similar functionality to beef protein extracts.
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