کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4564189 | 1330929 | 2011 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Production of high quality gels from sea bass: Effect of MTGase and dietary fibre
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The effects of MTGase (5 g/kg, w/w) and dietary fibre (inner pea fibre, 40 g/kg, w/w, carrageenan, 10 g/kg, w/w, carrageenan + konjac flour, 10 + 10 g/kg, w/w) on heat-induced gels from sea bass (Dicentrarchus labrax) trimmings were studied. MTGase incorporation had a positive effect on texture: gel strength and force at rupture increased. MTGase reduced protein solubility, meaning greater protein aggregation, according to electropherograms. Pea fibre had no positive effects: texture was quite similar to that of the control products and WHC was reduced. Carrageenan addition had no deleterious effect upon the texture of the gels and made them harder and springier. Force at rupture (even without MTGase) and WHC were greatly improved. Combination of carrageenan and konjac further enhanced these effects. For those gels without MTGase, protein solubility in urea and urea + DTT was reduced by both fibres, suggesting a reduction of hydrogen bonding between proteins.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 44, Issue 5, June 2011, Pages 1282-1290
Journal: LWT - Food Science and Technology - Volume 44, Issue 5, June 2011, Pages 1282-1290
نویسندگان
Carlos Cardoso, Rogério Mendes, Paulo Vaz-Pires, Maria L. Nunes,