Protein molecular interactions involved in the formation of frankfurters: Effect of fat level and heating rate.

The effect of the heating rate (0.55, 1.10 and 1.90 °C/min) on the types of interactions and proteins involved in emulsifying and gelation processes of high-fat (23%) and low-fat (9%) frankfurters was evaluated by means of a selective soluble protein study and SDS electrophoresis. The selective soluble protein analysis showed that with both fat levels alike, the molecular associations involved in the formation of the gel/emulsion network were hydrophobic interactions and hydrogen bridges, which are equally involved in protein denaturation and aggregation. It also showed that oxidation of the sulphydryl groups could facilitate molecule aggregation. Non-disulphide covalent bonds also play an essential role in the properties of frankfurters. Electrophoresis analysis showed that myosin heavy chain (MHC) and actin (A) were involved in both emulsifying and gelation processes of low-fat and high-fat frankfurters.