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《Food and Fermentation Industries》 2008-06
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Studies on the Textural Properties of Chicken Myofibrillar Protein and Carrageenan Mixed Gel

Yang Yuling Jiang Pan Jia Jirong Ma Yun (Food College,Nanjing University of Finance & Economics,Key Laboratory of Cereal and Oil Quality Control of Jiangsu Province,Nanjing 210003,China)  
Textural properties and water holding capacity (WHC) of myofibrillar protein (MP) gel,and MP and carrageenan mixed gel were studied.The results showed that the hardness,springiness and WHC of MP gel almost increased proportionately.Addition of carrageenan to MP could increase the hardness,WHC and springiness.Springiness and WHC of the MP and earrageenan mixed gel changed little.The factors which affected the hardness of the mixed gel were the order of MP:carrageenan ratios,ionic strength and pH.
【Fund】: 江苏省自然科学基金(KB2006175);; 科技部农业科技成果转化项目(2006GB2C100093)
【CateGory Index】: TS251.1
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