PlumX Metrics
Embed PlumX Metrics

Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp ( Ctenopharyngodon idellus )

Food Chemistry, ISSN: 0308-8146, Vol: 272, Page: 84-92
2019
  • 81
    Citations
  • 0
    Usage
  • 30
    Captures
  • 0
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

Article Description

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, 280 mg/kg sodium pyrophosphate (SPP) or 440 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.

Provide Feedback

Have ideas for a new metric? Would you like to see something else here?Let us know