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首页> 外文期刊>Food research international >Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan
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Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan

机译：鱼糜凝胶系统涉及的相行为：相分离对肌原纤维蛋白和κ-角叉菜胶凝胶化的影响

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摘要

Phase behaviors of mixtures of myofibrillar protein and x-carrageenan at different mixing ratios and temperatures were examined by digital images and confocal scanning laser microscopy, showing that that the extent of phase separation was enhanced as the ratio of polysaccharides and temperature increased. The zeta potential of the mixtures became less negative as the protein ratio increased, and the complex became saturated at or above the protein/k-carrageenan ratio of R-4 (3.2%:0.8%). Gelation process performed by dynamic rheological analysis demonstrated that the presence of carrageenan decreased the gelation temperature but increased the storage modulus. Analysis of the microstructures of the mixed gels showed that the networks were significantly influenced by the concentrations of x-carrageenan. The present work could be applied to evaluate the mechanism of competition between phase separation and gelation in mixtures of proteins and polysaccharides.
机译：通过数字图像和共聚焦扫描激光显微镜观察了不同混合比和温度下肌原纤维蛋白和x-角叉菜胶混合物的相行为，结果表明，随着多糖比例和温度的升高，相分离的程度增强。随着蛋白质比率的增加，混合物的ζ电势负值变得越来越小，并且复合物在R-4的蛋白质/ k-角叉菜胶比率（3.2％：0.8％）或更高时变得饱和。通过动态流变分析进行的胶凝过程表明，角叉菜胶的存在降低了胶凝温度，但增加了储能模量。对混合凝胶的微观结构的分析表明，网络受到x-角叉菜胶浓度的显着影响。本工作可用于评估蛋白质和多糖混合物中相分离和凝胶化之间的竞争机制。

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  • 来源
    《Food research international》 |2017年第1期|361-368|共8页
  • 作者

    Zhang Tao; Xu Xiaoqi; Ji Lei; Li Zhaojie; Wang Yuming; Xue Yong; Xue Changhu;

  • 作者单位

    Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China;

    Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China;

    Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China;

    Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China;

    Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China;

    Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China;

    Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Phase behavior; Gelation; Myofibrillar protein; kappa-carrageenan;

    机译：相行为;结扎;肌原纤维蛋白;κ-角叉菜胶;

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