Pubblicazione scientifica

Curdlan enhances the structure of myosin gel model

FILONE TECNOLOGICO	TEMA
trasformazione e commercializzazione

RIASSUNTO

Abstract

The aim of this work was to investigate the gelation mechanism of curdlan on surimi using a myosin gel model. Experimental results showed that with increased levels of curdlan, the water‐holding capacity, gel strength, and storage modulus of a myosin gel first increased and then decreased. The optimum level of curdlan was found to be 1%. Moreover, myosin–curdlan mixed gel showed decreased water liquidity based on the results of low‐field nuclear magnetic resonance. The enhanced physicochemical properties of myosin–curdlan mixed gel were attributed to the strengthened hydrogen bonding and to the uniform and compact network structure shown by Fourier‐transform infrared spectroscopy and scanning electron microscopy. The results of this study suggest that curdlan has the potential to be used in surimi‐based seafood products to enhance the gel structure.

DATA

Data di pubblicazione: 01/05/2019

AUTORI

LI QIANRU
WANG PEISEN
MIAO SONG
ZHANG LONGTAO
ZHENG BAODONG

ENTE DI AFFERENZA

COLLEGE OF FOOD SCIENCE FUJIAN AGRICULTURE & FORESTRY UNIV FUZHOU CHINA
CHINA‐IRELAND INTERNATIONAL COOPERATION CENTRE FOR FOOD MATERIAL SCIENCE AND STRUCTURAL DESIGN FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY FUZHOU CHINA
FUJIAN PROVINCIAL KEY LAB OF QUALITY SCIENCE & PROCESSING TECH IN SPECIAL STARCH FUJIAN AGRICULTURE & FORESTRY UNIV FUZHOU CHINA
TEAGASC FOOD RSCH CTR MOOREPARK FERMOY CO CORK IRELAND

RIVISTA

Food Science & Nutrition, 7(6), 2123-2130

IMPACT FACTOR

1,797

indietro