[The effect of polysaccharides on thermal denaturation of sarcoplasmic proteins from muscle homogenates]. / Vliianie polisakharidov na termicheskuiu denaturatsiiu sarkoplazmaticheskikh belkov myshechnykh gomogenatov.

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.

[The effect of dietary fiber on proteolysis]. / Vliianie pishchevykh volokon na protsess proteoliza.

In the presence of food fibers, proteolysis occurs with the formation of sorption complexes. At the initial stages of hydrolysis, the adsorption of both casein and pepsin is observed, the adsorption influencing the initial rate of hydrolysis. The composition of the sorption layer changes during hydrolysis in favor of intermediates. The initial and stationary rates of hydrolysis depend on the protein/fiber ratio. The catalytic activity of the system decreases both with a little amount and with an excess of fibers. The highest rate of hydrolysis is observed at a protein/fiber ratio of 1/2.