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- Title
Effects of Combining High Pressure Processing Treatments and Konjac Glucomannan and Sodium Caseinate on Gel Properties of Myosin Protein.
- Authors
Cao, Yingying; Zhao, Lila; Li, Huaiyu
- Abstract
Effects of two high pressure processing treatments and various levels of konjac glucomannan (KGM) and sodium caseinate (SC) on texture properties, water-holding capacity, and ultra-structure of gels of rabbit myosin protein were investigated. The two high pressure processing treatments were as follows: (1) mean pressure (200 MPa), low temperature (37 °C), and holding for a short time (5 min) followed heating (80 °C for 40 min) (gel LP + H), and (2) high pressure (500 MPa), high temperature (60 °C), and holding for a long time (30 min) (gel HP). Gel LP + H have better gel properties (increased hardness, springiness, gumminess, adhesiveness, cohesiveness, and water binding capacity) than gels HP. Above all, gels myosin + SC:KGM (2:1) have best gel properties. KGM and SC both significantly improved the gel texture properties and water binding capacity.
- Subjects
SODIUM caseinate; KONJAK; PROTEINS; LOW temperatures
- Publication
Foods, 2023, Vol 12, Issue 4, p691
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods12040691