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The role of glycerol on the thermal gelation of myofibrillar protein from giant squid (Dosidicus gigas) mince.
Niu, Fuge; Yu, Jiao; Fan, Jiamei; Zhang, Bo; Ritzoulis, Christos; Pan, Weichun.
Afiliación
  • Niu F; The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
  • Yu J; The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
  • Fan J; The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
  • Zhang B; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
  • Ritzoulis C; The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Department of Food Science and Technology, International Hellenic University, 57400 Thessaloniki, Greece.
  • Pan W; The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China. Electronic address: panweichun1@yahoo.com.
Food Chem ; 371: 131149, 2022 Mar 01.
Article en En | MEDLINE | ID: mdl-34583173
This work studies the effect of glycerol on the chemical physics of the thermal gelatin of protein from giant squid minced meat. The presence of glycerol induced changes in the nano protein particles (NPP) self-assembled structures. These nanoscale events resulted in dramatic changes on the interactions between proteins when forming gels, with the contribution of ionic interactions increasing by 17% upon gelation, that of hydrogen bonds reducing by 50%, that of hydrophobic interactions decreasing by 45%, and that of disulphide bonding increasing by 18%. Glycerol also induced cluster formation in myofibrillar solutions. As a result, incorporation of glycerol increased springiness, resilience, and adhesiveness of the formed gels by 13%, 25%, and 370% respectively. The heating gelation of myofibrillar proteins was monitored at various temperatures via recording the elastic and storage moduli. Rheology and micro-rheology studies revealed that the presence of glycerol increased G' and G″ of thermally-gelled giant squid meat.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Decapodiformes / Glicerol Límite: Animals Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Decapodiformes / Glicerol Límite: Animals Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido