期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 110, 期 -, 页码 19-24出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2019.04.061
关键词
High-speed shear homogenization; Myofibrillar protein; Low-fat; Gel properties; Structures
资金
- National Natural Science Foundation of China [31871822]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
Effects of high-speed shear homogenization on the properties of myofibrillar protein (MP) and low-fat mixed gel were studied. The morphological structure, secondary structure, surface hydrophobicity, sulfhydryl groups and zeta potential of mixed gels were also measured. Under our experimental conditions, 14,500 rpm was the optimum speed to facilitate the gel strength, water holding capacity and G' values of mixed gel. The fat particles evenly distributed in mixed gel and MP molecules formed a uniform network structure were the important reasons for shear homogenization treatment enhancing the properties of mixed gel. More beta-sheet structure content was the underlying cause of shearing treatment to enhanced the mixed gel properties. The changes of zeta potential indicated that MP molecules were difficult to form gel by excessive shear homogenization treatment (higher than 14,500 rpm). Therefore, 14,500 rpm was the optimum shear homogenization speed to modify the structure properties, so as to achieve better gel properties of MP-fat mixed gel.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据