کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7583721 | 1492020 | 2019 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
Isoamyl acetate (PubChem CID: 31276)Tris (PubChem CID: 6503)Hydrochloric acid (PubChem CID: 313) - اسید هیدروکلریک (PubChem CID: 313)Water mobility - تحرک آبPhosphates - فسفاتMyofibrillar protein - پروتئین MyofibrillarSodium chloride (PubChem CID: 5234) - کلرید سدیم (PubChem CID: 5234)Grass carp - کپور علفیGlutaraldehyde (Pubchem CID: 3485) - گلوتارالدئید (Pubchem CID: 3485)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Effect of phosphates on the heat-induced gel characteristics of myofibrillar protein (MP) from grass carp was investigated. Both heating and phosphates exerted significant influences. Heating induced more elastic, water-holding and less flowing gel. But phosphates had diverse effects at different temperatures. At 4â¯Â°C and 40â¯Â°C, phosphate as a dominant factor reduced the gel elasticity and resistance and increased flowability with increasing levels of phosphates. Furthermore, 280â¯mg/kg sodium pyrophosphate (SPP) or 440â¯mg/kg sodium triphosphates (STP) transformed MP from weak gel into concentrated solution. It clarified phosphates disentangled MP macromolecules and inhibited their aggregation and pre-gelation at low temperature. At 80â¯Â°C, heating accompanied with phosphates governed MP gelation. The appropriate level of phosphates (SPP superior to STP) endowed MP-phosphate gels with the lowest flowability and greatest elasticity, textural properties as well as finest microstructures. Besides, phosphates entrapped a portion of weak immobile water more tightly into smaller-sized pores of protein network.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 272, 30 January 2019, Pages 84-92
Journal: Food Chemistry - Volume 272, 30 January 2019, Pages 84-92
نویسندگان
Jingjing Huang, Amr M. Bakry, Shuwei Zeng, Shanbai Xiong, Tao Yin, Juan You, Mingcong Fan, Qilin Huang,