Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus).
Food Chem
; 272: 84-92, 2019 Jan 30.
Article
em En
| MEDLINE
| ID: mdl-30309608
ABSTRACT
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 4⯰C and 40⯰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 80⯰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.
Palavras-chave
Gelling characteristics; Glutaraldehyde (PubChem CID: 3485); Grass carp; Hydrochloric acid (PubChem CID: 313); Isoamyl acetate (PubChem CID: 31276); Myofibrillar protein; Phosphates; Sodium chloride (PubChem CID: 5234); Sodium pyrophosphate decahydrate (PubChem CID: 3084150); Sodium triphosphate (PubChem CID: 24455); Tris (PubChem CID: 6503); Water mobility
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Fosfatos
/
Carpas
/
Água
/
Proteínas de Peixes
/
Proteínas Musculares
Limite:
Animals
Idioma:
En
Ano de publicação:
2019
Tipo de documento:
Article