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
- 81Citations
- 30Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Metrics Details
- Citations81
- Citation Indexes81
- 81
- CrossRef33
- Captures30
- Readers30
- 30
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.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0308814618314298; http://dx.doi.org/10.1016/j.foodchem.2018.08.028; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85051361860&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/30309608; https://linkinghub.elsevier.com/retrieve/pii/S0308814618314298; https://dx.doi.org/10.1016/j.foodchem.2018.08.028
Elsevier BV
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